Waffles are one of our (we being Matt & I) favorite breakfasts. To imagine that he once dated someone who didn't like waffles. What pain he endured! How can you deny someone this kind of deliciousness?
It turns out that making really great fluffy-on-the-inside, crispy-on-the-outside waffles from scratch is so easy that I haven't even considered using a mix since the first time I made this recipe. It does mean that I keep buttermilk in the fridge as a staple ingredient, however. I'll admit that that may be slightly peculiar, but if you make these waffles, I'll bet you'll do the same (especially since there are many other delicious things to be made with buttermilk). The recipe below is based off the recipe in the
Joy of Cooking, using the buttermilk modifications and the least amount of butter.
Buttermilk Waffles
Ingredients:
1 3/4 c. flour
1 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. baking soda
4 Tbsp. melted butter
1 1/2 c. buttermilk
3 eggs
Directions:
In a medium-large bowl, mix the dry ingredients. I typically whisk them together since I use a whisk for the rest of the mixing and there's no point dirtying more dishes. In the above pictured waffle, I used 1 1/4 c. all purpose flour and 1/2 c. white whole wheat flour. They came out great and tasted very much like the ALL all purpose flour version.
In a medium-small bowl, whisk together the eggs, buttermilk and melted butter. Whisk this mix into the dry ingredients just to combine. Cook 'em in your waffle maker. Eat 'em however you like. I recommend with real maple syrup (we buy the largest size Wegman's sells--the Club Pack--I'm not lying).