I don’t remember having flap jacks or waffles growing up, they just weren’t mom’s thing. Eggs were our go to breakfast routine. Dad recalls growing up with crushed pineapple waffles that my great grandpa ate by the stack and struggled to share. I am sure you will see my version of them soon. Unfortunately, my kiddos prefer pancakes. Me, I am a waffle girl. So, me, being the head chef I get to choose and I frankly I thinks its apples to oranges. Pancakes are more cumbersome to make, flat and lack a little character. Waffles on the other hand have a crisp exterior, soft interior and perfect little sections that hold your warm butter and rich maple syrup. A no brainer comparison for me!

Here is my go to recipe for waffles. Don’t worry if you don’t have buttermilk, as I often don’t. Just use the same amount of milk (I like whole milk) and squeeze some fresh lemon juice in it to sour it. I ALWAYS, have lemons in my kitchen.

Buttermilk Waffles

10 oz. all-purpose flour

1 tsp salt

½ tsp baking soda

1 ¾ cup buttermilk or kefir soured milk

2 large eggs, separated

4 T unsalted butter, melted cooled slightly

Combine dry ingredients.  Combine milk, yolks, and butter.  Whip whites to stiff peaks.  Mix the dry ingredients with wet then fold in whites.

Cook in waffle maker.

Makes about 5-6 waffles depending on how generous you are.

*The blueberry syrup pictured above is just one container of blue berries, a little water and a little sugar heated up until a few of them popped.  Yum.

LET’S GET COOKING!

SUZANNE

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SUZANNE

Foodie | Home Chef | Author

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