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.