Cook Date: May 26, 2020
Breakfast for Dinner! We did it twice this week. On Sunday evening we had bacon and eggs and toasted our English muffins in our new toaster oven. Tuesday night was waffle night. About a week ago we had Samin Nosrat’s buttermilk chicken (blog post here; Samin’s recipe here) which is simple and simply delicious. When I say simple, I mean simple; 3 ingredients: chicken, buttermilk, salt. After a dinner of roasted chicken we made chicken enchiladas out of the leftover chicken and ate that for 2 nights. But I still had some buttermilk left over. Waffles would be perfect.
My go-to waffle recipe is from Alton Brown. I vary from Alton’s recipe by cutting it in half and using only all-purpose flour instead of ½ and ½ all-purpose and whole wheat.
Get the ingredients set up for quick use.
The dry ingredients are flour, sugar, salt, baking powder, and baking soda. The we ingredients are eggs, melted butter and buttermilk. The original recipe calls for 3 eggs; I looked around the store for ½ eggs so I could cut the recipe in half but just went with the 2 smallest eggs in the carton.
First we whisk together the dry ingredients in a large mixing bowl. In a medium bowl we whisk the eggs and butter then whisk in the buttermilk. Add the wet to the dry, stir just to get everything wet – don’t worry about clumps – and let it sit 5 minutes.
Get the waffle iron hot, spray it with a bit of vegetable oil and get to cooking. A one-third measuring cup is perfect for our small 6¾-inch Cuisinart waffle maker.
Carla fried us a couple of over-medium eggs and we even had 2 pieces of bacon left over from Sunday. – how did THAT happen?
Later as I tweaked the recipe to make it easier for me to make a half batch next time I realized I did not cut the buttermilk measurement in half from the original recipe. You’d think the waffles would have been too thin, but they were great.
Back in March we were using a grocery shopping service; we ordered maple syrup – which Carla uses when making her granola – and we got a LARGE bottle. Growing up we had Vermont Maid or Mrs Butterworth syrup which are mostly corn syrup with a little maple so it can be marketed as maple syrup. We switched to the real thing and can’t imagine going back. A little goes a long way.
We got 6 waffles from the 1/2 recipe. Probably would have been 1 less waffle if I had measured the buttermilk right. Regardless, they hit the spot. Great for breakfast or dinner.