Breakfast is the most important meal of the day, since it provides us with the “fuel” necessary to jump-start your day. However many of us are too busy in the morning to fit this meal into our schedule, thus most people skip it altogether, or just grab something quick on the go, like a cup of coffee.
I try to have breakfast every morning, and on weekends I put an extra effort to make it a little more special.
I love making pancakes and waffles from scratch. Recently I received a very niceCuisinart Waffle Maker, so today I will share my daughter’s recipe for Buttermilk Waffles. These are very light, fluffy, moist, and healthful for you.
1 1/2 cups of white all-purpose flour (I use unbleached flour)
1/2 cup Whole Wheat flour
3 Tbs sugar (I use Brown Sugar)
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
4 Tbs unsalted butter, melted
1 tsp. your favorite extract (I used Orange Flavored Extract)
2 cups Buttermilk, room temperature
In a large bowl, beat eggs until smooth.
Using a whisk, mix in the melted butter, to make emulsion.
Stir in buttermilk, and your favorite extract.
In a separate bowl, combine your dry ingredients- flour, sugar, salt, baking soda, baking powder)
Preheat your waffle iron per manufacturer instructions.
Fold the wet ingredients into the dry mixture.
Mix just until combined, but not smooth (batter should be lumpy).
Let the batter rest for 5 minutes.
Spray your waffle iron with cooking spray (repeat before each use).
Pour 3 oz of batter (a little less than 1/2 cup) onto your preheated waffle iron, close the lid.
Do not open the lid until the green light is back on (on this particular waffle iron), or check your operating instructions of your waffle iron.
Serve with fresh fruit, your favorite syrup, whipped cream, ice cream, or whatever your little heart desires. (I served mine with sauteed apples, fresh Blueberries and Blackberries, whipped cream and a little bit of syrup).
These waffles are best served fresh, but you can also freeze them for later use.
TIP: To freeze these waffles, you need to make sure they are completely cooled off, then place a piece of waxed paper between each waffle, before placing them in a freezer compatible plastic bag, seal well, and freeze up to 3 months (but I’m sure you will not resist to keep them there that long). I always date my freezer bags, so I know how long the food has been frozen.