Because I leave every morning at 6:15 a.m., I promised my six-year old son I would fix him waffles today. I went to grab my waffle iron out and then remembered it had broken! All I had was my belgian waffle iron that I got as a wedding gift 18 years ago. I had buttermilk sitting in the fridge that I needed to use up, so I decided...what the heck, I’d make some buttermilk belgian waffles. They were yum! I’m not a huge syrup fan, unless it’s the buttermilk caramel syrup, but what I DO absolutely LOVE on my pancakes and waffles is homemade sweetened whipping cream and fresh fruit. I didn’t have any berries in my fridge this morning, so I improvised with my freezer jam. I told myself this morning that I was going to have a healthy breakfast to make up for all the “bad” I ate this week, but seriously, let’s get real. This looked too good to not eat. So, I did....
Ingredients:
2 cups flour
1/2 tsp. salt
2 TBSP. sugar
1 1/2 tsp. baking soda
1 3/4 cups buttermilk
2 eggs, separated
4 TBSP butter, melted
1/2 tsp. vanilla
Directions: Mix the egg yolks, buttermilk and butter in a bowl. Beat the egg whites until soft peaks form. In a bowl, add all the dry ingredients and then pour in the buttermilk, egg mixture. Mix it until combined. Then, gently fold in the egg whites. Pour onto a greased hot griddle until lightly brown. Serve immediately.
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