December 7, 2022
Waffles are my favourite, especially with lots of chocolate chips š I was so glad that we were able to grab our waffle iron out of storage when we were in Maine for Dan’s last contract. I made these waffles every few weeks and kept a healthy stock in the freezer.
These waffles are super easy to make, but absolutely delicious. My mom makes incredible sourdough waffles which have the best flavour, and I think of this recipe as a way to get pretty close to that without having to maintain a sourdough starter. I had a starter for a couple years back in Montreal, but when we moved back to the US life was just too crazy to keep up with it. I’d definitely recommend trying it though, it’s really not actually that much work depending how you do it, we just haven’t been settled enough for me to want to commit to it. Anyways, this recipe is a great alternative to sourdough waffles if you still want that great fluffiness and flavour.
I originally found the recipe on Food Network so credit to them for a great recipe! Here it is with some minor variations you can do to make it extra delicious:
(Note: I typically double the recipe to have a bunch of extra to freeze – they freeze GREAT – so I added those doubled values in parenthesis to make it easier if you choose to do that too)
*I never buy buttermilk, but instead use lemon juice or white vinegar to make it myself. Add about 1 tablespoon of vinegar or lemon juice per cup of whole milk and let it sit for a few minutes before shaking well. Typically, I make it in a large mason jar with a lid so I can shake it, but whisking it in a bowl after letting it sit works too. If you decide to use lemon juice I’d suggest zesting the lemon first and adding that to the batter also!
**The actual recipe calls for unsalted butter, as most baking recipes do. I’ll let you in on a secret of mine though; I rarely ever use or even buy unsalted butter. I know it’s healthier and what not, but try to prove to me that any recipe is better with unsalted butter rather than salted.
***Lemon zest is my secret ingredient for pancakes and waffles. It really elevates the flavour and makes it so light and bright, typically without people even being able to guess that it’s lemon! I haven’t tried this with french toast yet, but I would bet that it’s amazing there too.
Writing this out has left me really craving some waffles! I may have to try to find a cheap waffle iron at a thrift store or something like that so I can make some while we’re in Phoenix š
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