Waffles. Mmm… Yes.

waffle

Ahhh… winter break.  Vacation.  Lazy mornings.  Waffles.

Just a peek into Michelle’s train of thought on this crisp (OK, yes: by So-Cal standards) Sunday morn.

You may notice that my waffles are stacked.  In a pile.  A BIG pile.  It’s rather a bit of work to make waffles.  Pancakes and French toast are easier as I can grab my handy-dandy double burner griddle and whip up those little honeys six at a time.

Not so with waffles.  One.  At.  A.  Time.  That’s how you do waffles.  So if I’m in waffle mode I capitalize on the vibe.  The extras will either sit in the fridge for toasting up over the next few days, or slip into the freezer for a future breakfast of fun.

Just in case you’re wondering, I have done a fair bit of breakfast recipe searching.  These waffles are dang tasty.

Michelle’s Buttermilk Waffles

Ingredients: 2 cups whole wheat flour,  1 tsp each of these: baking powder, baking soda, salt, 2 eggs, 2 cups buttermilk, dash vanilla, 1/2 cup vegetable oil.

Directions: mix it up and pour into your waffle iron.  Even though my waffle iron has a non stick surface (I’ve never seen one any other way) I still brush a little oil on both sides between every pour.  Top with maple syrup, honey, powdered sugar, jam… so many lazy mornings ahead, so many waffle topping options!

Tips: Double the above recipe and then you can just pour that skinny carton of buttermilk right in as it’s four cups!

Gluten free friends: I substituted the wheat flour in Josie’s waffles with Pamela’s Gluten/Wheat free pancake mix/flour.  Worked fine and they taste great–although they did cook a heckuva lot faster than the other ones.  Just a heads-up.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s