“Crazy Good” Buttermilk Waffles

Crazy Good Buttermilk Waffles

Buttermilk Waffles

I finally got a waffle maker for Christmas. (I had only been hinting for the last three years.)

Since then, I’ve been experimenting with waffle recipes. This is by far, at the top of my list! They’re healthy, delicious and fluff up nice and purdy. I played around with a recipe I found in a cookbook I received as a wedding present a bazillion years ago. I made a few changes and Shazam! came up with this new family favorite.

This morning, I made a double batch. Some to eat for breakfast and the rest to freeze for later.

We topped ours with whipped cream and fresh fruit. You’ll see in the picture I added chocolate chips to mine – they’re good with or without! (If you choose to add chocolate chips, I add them once I’ve poured the batter onto the iron.)

Ingredients

½ cup & 6 tablespoons unbleached white flour

½ cup & 6 tablespoons whole wheat flour

1 tablespoon baking powder

¼ teaspoon salt

2 egg yolks

2 cups buttermilk

½ cup cooking oil

1 teaspoon vanilla

2 teaspoons agave sweetener

2 egg whites

 

Directions:

In a mixing bowl combine flour, baking powder, and salt.

In a separate bowl beat egg yolks slightly. Beat in buttermilk, oil, vanilla and agave. Add egg yolk mixture to flour mixture all at once. Stir just until combined but still slightly lumpy. Do not overmix.  Fight your intuition, put down that wooden spoon, people! Don’t be afraid of lumpy batter. Lumpy batter is your friend. The more you mix, the tougher your waffles will be!

In a small bowl beat egg whites until stiff peaks form (tips will stand straight). This will help your waffles turn out light and crispy. Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white. Don’t you overmix it. Don’t you do it!

Pour about a ½ cup of batter onto the grids of a preheated ( I use my medium setting), lightly greased waffle iron. Close lid quickly and do not (no matter how tempted you are) open during baking. Bake 4 – 5 minutes per waffle. When done, use a fork to lift waffle off grid. Repeat with remaining batter.

Now, pile your plate high, add some fresh fruit and maybe a touch of powdered sugar. If you’re feeling froggy grab some whipped cream and prepare for your taste buds to be delighted!

Freezing Directions:

I break my waffles apart into four pieces and freeze on a cookie sheet. Once frozen, I pop them into freezer bags. We take out just what we need and warm them in the toaster.

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