Vintage to Modern Kitchen

  • Home
  • Appetizers
  • Entrees
  • Ethnic
  • Sides and Vegetables
  • Casseroles
  • All In One Meals
  • Canning
  • Desserts
  • Drinks
  • Stews and Soups

Breads Breakfast Cakes Pastries

Buttermilk Waffles

As long as you have a waffle iron, you can have fresh homemade waffles anytime — including the same convenience as those purchased toaster waffles when made ahead and frozen!

 

 

 

Buttermilk Waffles

2 cups all purpose flour

2-1/4 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

3 tablespoon sugar

2 eggs, room temperature

¼ cup melted butter

2 cups buttermilk, at room temperature

spray oil or as recommended by waffle iron manufacturer

 

Melt butter and set aside to cool slightly.

Combine dry ingredients and set aside.

In a separate bowl, whisk eggs.

Add melted butter and buttermilk to the eggs and whisk. Allow to sit for 30 to 60 seconds.

Give egg mixture a quick stir and add it to the flour mixture, folding and stirring with rubber spatula just until well blended. Do not over mix.

Set batter aside and allow to rest uncovered for five minutes.

Meanwhile, spray waffle iron with cooking spray and preheat as per manufacturer instructions.

Using rubber spatula, scrape sides and bottom of batter bowl and gently fold to briefly mix.

If desired, place in a pitcher with a good pouring spout.

Ladle or pour batter onto hot waffle irons and cook as per manufacturer instructions.

Remove from the iron when nicely browned.

Trim edges as needed.

Garnish as desired and serve with warm maple or other syrup as desired.

My favorite is homemade Buttermilk Syrup!

 

Buttermilk syrup and Cherry Syrup

 

If desired, spread out in single layer on double layer of paper towels or on cooling rack to avoid condensation, cool completely, package to freeze individual servings. Place waxed paper between each so they do not stick together. To avoid freezer burn for long term (indefinite) storage: Wrap each serving in plastic wrap or place in zippered plastic bag, then wrap with heavy duty foil, place in airtight container, label, and freeze. You now have toaster waffles!

Note: They may require repeat toasting to thaw, heat, and crisp, and to learn the best heat setting adjustments to use for your type and brand toaster — unlike the normally much smaller, thinner purchased toaster waffles.

TIP:

To save time on busy mornings, prepare the batter the night before, place the batter into a pitcher with a good pouring spout, cover top with plastic wrap and place the lid on the pitcher over and down into the plastic wrap. Fold plastic wrap which remains sticking out from under the lid down and if needed secure with rubber band. Alternatively, you could use a new shower cap.

Shower caps are convenient and quick to use — as well as easy to clean, dry, and re-use — saving you money, time, and even helping the environment. Always keep a package or two handy in the kitchen — including some clear, see through caps so that you can actually see and observe when needed such as when proofing bread dough.

Not all pitcher lids are airtight, but if it is an airtight lid, then the plastic wrap or shower cap is not necessary.

Next morning, remove pitcher of batter from the frig and give the batter a brief, gentle stir with any convenient long handled kitchen gadget (spoon, spatula, knife, spreader, etc.) and set aside uncovered to take the chill off a bit. Meanwhile, prepare and preheat waffle iron. You are now ready to cook up some home-made waffles!

 

 

Tweet
Pin
Share2
2 Shares


Leave a Comment

« Flat Dumplings or Dumpling Strips
Tam’s Tex-Mex Bacon Cheeseburger Soup and other variations »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About Me

Hi, I'm Tammy!

I live in Idaho but I am a southerner and moved here for career reasons in 2000. However, I am now a retired widow and have lots of time to focus on what makes me happiest -- cooking, sharing recipes, as well as teaching and sharing with others what I know about cooking and nutrition.

I don't claim to know everything there is to know about cooking and I'm not a chef, although I do know a few and helped them out from time to time and my late husband was a trained cook and baker as well as a master at smoking meats and making BBQ, and I have studied nutrition at two colleges and one university along with other degrees. I like cooking from scratch and recipes made with prepackaged items are the exception rather than the norm.

However, being disabled, I have good days and bad days so I do use what I call "cheats" on occasion. For the most part though I've learned to pace myself and with a little preplanning I manage to do the prep one day and the cooking the next so the cheats still don't happen very often.

I have an enormous collection of recipes dating from the 1700s to the present (hence, vintage to modern). Because of my late husband's health issues I also have many diabetic and heart healthy recipes or my recipes often include substitutions along with the regular ingredients.

I do just about everything when it comes to cooking so other than predominantly scratch cooking, I don't really have a set focus on any particular cuisine. I even make a few cheeses, canning, homemade ginger ale, candies and confections, and the list goes on. If there is a recipe for something you'd like to see just leave a comment or write to me at: vintage2modernkitchen@gmail.com

Copyright © 2022 Vintage 2 Modern Kitchen · Page design by Tammy and Allen

Copyright © 2022 · Divine Theme on Genesis Framework · WordPress · Log in