#22 Waffles

I did not have the time to make more homemade buttermilk, but I was making waffles the other day and I really wanted to try out this recipe, so I bought the buttermilk for the waffle recipe that is in the book "The Homemade Pantry."

Waffles
Makes enough for 8 medium waffles~4 cups of batter

2 large eggs, separated
4 Tbsp. (1/2 stick) butter, melted and slightly cooled
3/4 cup buttermilk
1 cup whole milk
1 tsp. vanilla extract
2 cups ready mix (Here)
Cooking spray or oil for waffle iron

1. Preheat oven to 200 degrees. Beat egg whites to soft peaks. Set aside.

2. In a small bowl or large liquid measure, whisk together the egg yolks, melted butter, buttermilk, milk and vanilla.

3. Scoop 2 cups of ready mix into a medium bowl. Stir the wet mixture into the dry mix until combined.

Then stir in a big spoonful of the beaten egg white. Using a silicone spatula, gently fold the remaining egg whites into the batter.

4. Grease your waffle iron (I used cooking spray) and scoop 1/2 cup of batter into the hot iron. Or whatever is the right amount for your particular waffle iron. Cook per your machine's instructions and then remove waffles to a baking pan in the 200 degree oven to keep them warm until ready to eat.

 

Batter will keep in refrigerator for up to 3 days. Waffles will keep in covered container in refrigerator for 2 days or in the freezer in a freezer bag for 4 months.

These waffles were really yummy and my family loved them...next time I will double the batch to make enough for my hungry, waffle loving family. It is definitely too time consuming to make on a school morning, but great for Saturday morning or for the occasional evening meal, cause in my family breakfast is eaten for ALL meals! In fact, these particular waffles were made for a Sunday evening supper! Yummy!