Growing up, special days were enjoyed with a special treat, making waffles. Back in the day, a bulky waffle iron had to be heated up, buttered or greased, and watched over as the little indicator moved to the red area and the waffles were done.
Nothing invented since those long ago fifties has made waffles taste better to me, and fluffy Belgian variety are just a variation on the theme. Waffles should be trouble, to my mind, because they are a way to make breakfast into an event above the everyday.
- 4 3/4 ounces all-purpose flour, approximately 1 cup
- 4 3/4 ounces whole-wheat flour, approximately 1 cup
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 3 whole eggs, beaten
- 2 ounces unsalted butter, melted
- 16 ounces buttermilk, room temperature
- Vegetable spray, for waffle iron
Preheat waffle iron according to manufacturer’s directions.
In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the iron according to the manufacturer’s recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
Waffles are good with butter and syrup, and can be just as good but not better with fruit and whipped cream. Add nuts to either variety, it’s all good.Should I mention frozen waffles? Oh, well, it’s fast and easy, and a way to enjoy otherwise good syrup.
Chicken and waffles is not for the faint of heart, and I admit I’ve tried them but am not a fan.