Rich Buttermilk Waffles
So often, when you find a recipe, you wonder if the poster has actually made it. I can say that I've been eating these waffles for over 52 years--that's half a century of enjoyment! Every Sunday was Waffle Day and we never tired of it; it was a tradition that we loved to honour. First my Grandpa made these, then my Mum, and now I make them for my own family. This is a very, very thick batter. I use a wooden spoon to push it out of the batter bowl onto the hot waffle iron. It makes 4 old-fashioned waffles that are 4 squares; I don't know how many Belgian-style waffles it would make. This does NOT store well because of the rising reaction between the buttermilk and leavening so use up all the batter and freeze any extra waffles to enjoy later in the week. From my Home to Yours: I hope that you enjoy it as much as I have these five decades!
So often, when you find a recipe, you wonder if the poster has actually made it. I can say that I've been eating these waffles for over 52 years--that's half a century of enjoyment! Every Sunday was Waffle Day and we never tired of it; it was a tradition that we loved to honour. First my Grandpa made these, then my Mum, and now I make them for my own family. This is a very, very thick batter. I use a wooden spoon to push it out of the batter bowl onto the hot waffle iron. It makes 4 old-fashioned waffles that are 4 squares; I don't know how many Belgian-style waffles it would make. This does NOT store well because of the rising reaction between the buttermilk and leavening so use up all the batter and freeze any extra waffles to enjoy later in the week. From my Home to Yours: I hope that you enjoy it as much as I have these five decades!
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 1/2 cups buttermilk
- 1 3/4 cups all-purpose flour
- 3 large
- 1/2 cup butter melted and cooled (if you use salted butter, do not add the salt
- 1 teaspoon sugar (add more if you enjoy a sweeter waffle up to 1 tablespoon)
- 1/2 teaspoon salt (do not add the salt if you are using salte
- Carbohydrate 47.1296917200458 g
- Cholesterol 188.327083412436 mg
- Fat 70.7438196136359 g
- Fiber 1.47656252795846 g
- Protein 10.525432091665 g
- Saturated Fat 44.5385754355337 g
- Serving Size 1 1 large waffle (274g)
- Sodium 1324.28950112915 mg
- Sugar 45.6531291920874 g
- Trans Fat 5.06849425229128 g
- Calories 860 calories
Step-by-step
- NOTE: The waffles will benefit if you have all the ingredients at room temperature. I take out the eggs, melt the butter and pour the buttermilk out half an hour before making the waffles.
- When you begin to make the batter, turn on the waffle iron to get it nice and hot.
- Melt the stick of butter in a heat-proof measuring cup. Set aside to cool.
- In a large batter bowl, measure out the flour, baking powder, baking soda, sugar and salt, stirring well to combine ingredients.
- Create a depression in the center of the dry ingredients for the buttermilk mixture.
- Beat the eggs in a large pourable measuring cup until frothy and well-combined.
- Add the vanilla extract, buttermilk and cooled butter.
- Beat until well-combined.
- Pour the buttermilk mixture into the dry ingredient's depression and stir rapidly with a wooden spoon until well combined. There will be an immediate chemical reaction between the buttermilk and leavening, creating a thick, rich batter honeycombed with air bubbles.
- Using the wooden spoon, push 1/4 of the batter onto your waffle iron plates and bake until steam stops rising from the waffle iron or your personal degree of doneness is achieved.
My Grandma's Secret to the Perfect Sunday: Rich Buttermilk Waffles
For as long as I can remember, Sundays have always meant one thing: waffles. Not just any waffles, mind you, but these extraordinary buttermilk waffles, passed down through generations. My grandpa started the tradition, then my mum carried the torch, and now, it's my turn to share this cherished recipe with you. These aren't your average, flimsy waffles; these are thick, rich, and unbelievably delicious. The secret? It's all in the batter – a beautifully thick concoction that requires a hearty wooden spoon to coax onto the hot iron. Each waffle is a golden-brown, airy masterpiece, perfect for soaking up syrup or enjoying on its own.
The aroma alone is enough to fill your kitchen with warmth and happiness. It transports me back to my childhood, sitting around the kitchen table with my family, the sound of sizzling waffles filling the air. It's more than just breakfast; it's a ritual, a symbol of togetherness, and a reminder of the love that's been poured into this recipe over the years. The batter itself is a testament to the simple joy of cooking. It's a happy chemical reaction, a dance of buttermilk and leavening, resulting in a texture that's both light and substantial. I always make a large batch, knowing that we’ll likely devour them all in one sitting, but any leftovers freeze beautifully for a quick and easy treat later in the week. So, whether you're a seasoned waffle connoisseur or a complete novice, give this recipe a try and experience the magic for yourself. The joy of sharing this recipe is as rewarding as the delicious waffles themselves.
Beyond the delicious taste, there's a comforting simplicity to this recipe. It’s not about fancy ingredients or complicated techniques; it's about the heart and soul you pour into the process. It's about creating memories around the kitchen table, much like my family has done for generations. The simple act of making these waffles, the smell of the batter, the satisfying sizzle on the waffle iron – these are the moments that truly matter. I encourage you to embrace this tradition in your own kitchen, making memories and enjoying the golden, delicious results. So go ahead, gather your family, dust off your waffle iron, and let's make some waffle magic!
This recipe is a reminder that sometimes the most cherished things in life are the simplest. It’s about the tradition, the family, and the love that goes into each waffle. So, take your time, enjoy the process, and savor the taste of family history. Happy Waffling!
