Thursday, January 12, 2012

Homemade Buttermilk Waffles



I’ve got to start out by saying, I am not a breakfast person.  Now that doesn’t mean that I am not a morning person, because I absolutely am.  Cup of coffee and I am good to go.  I just think that Western breakfast foods like eggs and pancakes and waffles are mere convention and other cultures would rarely eat those things, even for breakfast.  I was delighted when I first traveled to Asia in 1981 and the hotel breakfast buffet included fried rice, fried noodles, various curries and even bowls of chopped chilies to add on to all three.   My favorite breakfast is dinner from the night before.  Leftover whatever: pork chops, curry, spaghetti Bolognaise.  All joy on my morning plate.  That said, occasionally we do have conventional breakfast for dinner!  Which complicates matters for my breakfast the next morning.  But never you mind.

First fry up some bacon. Not too crispy.  You want to be able to chew on it.  Okay, that’s how I like it.  Make it crispy if you must.

Then make up some homemade buttermilk waffles.  Glass of wine optional.

Ingredients

1 3/4 cups or 220g flour

2 tablespoons sugar
1 teaspoon double-acting baking powder
1 teaspoon baking soda or bicarbonate of soda
1⁄2 teaspoon salt
2 cups or 475ml buttermilk or 2 tablespoons of white vinegar and milk up to the two-cup or 475ml measure.
1/3 cup or 78ml salad oil
2 eggs

Method
Preheat your waffle maker as per manufacturer’s instructions.  

In a large mixing bowl, whisk together the dry ingredients. 


Add in the buttermilk (or milk/vinegar mixture which is an excellent substitute for buttermilk) and salad oil and the eggs.   Beat until thoroughly blended.



Pour batter into the center of the lower half of the waffle maker, being careful to leave room for when the batter spreads out as you lower the lid and also for when the waffle starts to bake when rising. 


Close the lid and watch for the signal that your waffle is cooking.  On my waffle maker, the light goes green when it is ready for batter, red when it is cooking and then green again when the waffle is ready. 




I leave the waffle in just a little bit longer after the light turns green so the waffles are nice and crispy.  Yes, I know, limp bacon, but crispy waffles.  I am a woman of contradictions.


Serve with butter and syrup with bacon on the side.  And your preferred beverage.  Enjoy!  



5 comments :

  1. I am loving the glass of wine. this is a great way to eat breakfast for dinner.

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  2. Thanks, Maria, and thanks for your kind words on my About Me page. I love your blog! I am now your follower too.

    Many thanks,

    Stacy

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  3. Oh, and about the writing: my best advice is just keeping doing it! We want to hear your voice so don't worry so much about perfection, just showing readers the real you.

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  4. Oh, I love buttermilk waffles. But my favourite breakfast treat is leftover trifle. Cheers from the Antipodes, Karen

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  5. I am not a big fan of trifle because of soggy cake but your recipe with the jelly already setting in between might win me over, Karen. I'll have to give that a try.

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