Proudly I can say that I’ve un-packed somewhat all the boxes carelessly laying adrift in the hallways – with the exception of the few remaining in the garage. A few meaning 20 but “out of sight, out of mind” applies to carefully hidden moving boxes.
Unfortunately, I’m still stove-less which appropriately rhymes with hopeless because that would be the main feeling that hits me when I look at the blank space that should house a cooktop stove. (Preferably gas) This situation has resulted in lots of practice in baking and hatched a love for raw and roasted vegetables.
Can you get high on produce?
I think so… since a bunch of salads with asparagus and carrots have been in constant rotation. I have this new found energy and found myself dancing through my living room putting away towels and throwing boxes down the stairs. It was the last box that induced me to break dancing, for at the bottom was a rainbow striped unicorn kitten in the form of my waffle maker.
Waffles have never been my go to breakfast of choice. Give me a few stacks of pancakes or crispy slices of powdered sugared French toast and I’ll make you my honorary cousin. However, my kids love waffles and I was running out of options without having to make a grocery store run for dinner, yes dinner. So when the sizzling sound of waffle batter being poured onto the hot iron echoed thru my kitchen, it brought my hibernating bear (also known as my teenage daughter) down the stairs. Not having to bellow her name 16 times and her appearing on her own, is like spotting a whale gliding through the Mississippi River.
So waffles are definitely something I should make more often.
With hints of brown sugar and the homestyle magical touch that buttermilk creates, these waffles have a slight sweetness with a moist and fluffy interior making them a delicious addition to your breakfast (or dinner) repertoire.
• Preferably a waffle iron with variable heat controls that signals when the waffles are done is ideal. Here, I used a classic style waffle maker that creates a thinner style waffle than the thicker Belgian style waffle with thick pockets. This recipe will work with both styles.
• Easily freeze these waffles by wrapping them individually in plastic wrap after they have cooled to room temperature. When ready to serve, simply unwrap them and toast the frozen waffle (no need to unthaw) in a toaster until crispy. They will last in the freezer for up to one month, I wouldn’t keep them longer than that.
2 cups all-purpose flour
3 tbsp. light brown sugar
1 tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
2 large eggs
¾ cup buttermilk
¾ cup whole milk
1/3 cup unsalted butter, melted
In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda.
In a separate medium bowl, whisk together the eggs, then add in the buttermilk and the whole milk whisking to just blend together all the ingredients.
Lastly, whisk in the melted butter. Make a well in the center of the bowl with the flour mixture (dry ingredients) and pour the wet ingredients mixture into the center. Using a rubber spatula, gently stir until just combined. The batter will be lumpy Heat waffle iron and cook waffles in batches according to manufacture’s instructions.
To keep waffles warm, heat your oven to 200°, place a wire rack in a rimmed baking sheet. After removing each waffle from the iron once cooked. Place the waffle on the wire rack/pan and place in the oven. This will keep the waffles warm while you cook the remaining batches. Allowing you to serve the waffles at one time while they are still warm.
Garnish each with desired amount of maple syrup or sprinkles of powered sugar and fresh fruit.