Traditional homemade buttermilk waffles make a great breakfast for dinner option! Glass of wine optional. But recommended.
I’ve got to start out by saying, I am not a breakfast
person. Now that doesn’t mean that I am
not a morning person, because I absolutely am. Cup of coffee and I am good to go. I just think that Western breakfast foods like
eggs and pancakes and waffles are mere convention and other cultures would
rarely eat those things, even for breakfast.
I was delighted when I first traveled to Asia in 1981 and the hotel
breakfast buffet included fried rice, fried noodles, various curries and even
bowls of chopped chilies to add on to all three. My favorite breakfast is dinner from the
night before. Leftover whatever: pork
chops, curry, spaghetti Bolognese. All
joy on my morning plate. That said,
occasionally we do have conventional breakfast for dinner! Which complicates matters for my breakfast
the next morning. But never you mind.
First fry up some bacon. Not too crispy. You want to be able to chew on it. Okay, that’s how I like it. Make it crispy if you must.
Then make up some homemade buttermilk waffles. Glass of wine optional.
Ingredients
1 3/4 cups or 220g flour
2 tablespoons sugar
1 teaspoon double-acting baking powder
1 teaspoon baking soda or bicarbonate of soda
1⁄2 teaspoon salt
2 cups or 475ml buttermilk or 2 tablespoons of white
vinegar and milk up to the two-cup or 475ml measure.
1/3 cup or 78ml salad oil
2 eggs
Method
Preheat your waffle maker as per manufacturer’s
instructions.
In a large mixing bowl, whisk together the dry
ingredients.
Add in the buttermilk (or
milk/vinegar mixture which is an excellent substitute for buttermilk) and salad
oil and the eggs. Beat until thoroughly
blended.
Pour batter into the center of the lower half of the
waffle maker, being careful to leave room for when the batter spreads out as
you lower the lid and also for when the waffle starts to bake when rising.
Close the lid and watch for the signal that your
waffle is cooking. On my waffle maker,
the light goes green when it is ready for batter, red when it is cooking and
then green again when the waffle is ready.
I leave the waffle in just a little bit longer after the light turns
green so the waffles are nice and crispy.
Yes, I know, limp bacon, but crispy waffles. I am a woman of contradictions.
Serve with butter and syrup with bacon on the side. And your preferred beverage. Enjoy!
Pin these homemade buttermilk waffles!
