It was a waffle kind-of night here. Yesterday he asked me to make waffles for dinner. He’s carbo-loading for a triathalon on Sunday, so today I picked up some buttermilk and put it together for dinner tonight.
I’ve been making waffles from the buttermilk pancake recipe in The Joy of Cooking for years. I think the buttermilk helps make them lighter, and I like the tang that the buttermilk brings to the party. When the boys started eating, and we moved into our current home (it has an enormous fridge/freezer) I got tired of doubling the recipe and then having an odd amount of buttermilk leftover. I’d freeze it, but that got tiring, and I wasn’t a huge fan of making waffles almost every weekend. So, I gave in and scaled the recipe to use the entire quart of buttermilk. I use Friendship. And, as always, I replaced about 1/2 of the flour with white whole wheat flour.
It sounds totally crazy to make that much waffle/pancake batter. But I have enough freezer space so that its not an issue in terms of saving them, and the kids love to have waffles for breakfast. I end up with about 22 waffles if I make the quart of buttermilk.
I’m sure they’d be delicious with bananas or blueberries mixed in. I dare not try that with my children. they surely won’t eat something that good.
measurments for making the recipe with the whole quart are in parenthesis
1 1/2 cups (5 1/4 cups) flour you can replace up to 1/2 with whole wheat flour)
3 Tablespoons (3/4 cup) sugar
1 1/2 teaspoons (1 Ttablespoon + 2 1/4 teaspoon) baking powder
1/2 teaspoon (2 1/2 teaspoons) baking soda omit if using regular milk
3T (one stick) salted butter, melted and cooled
1 1/2 cups (one quart) buttermilk
2 (7) large eggs
In a large bowl (especially if you are making the larger version) mix the dry ingredients. Make a well in the center, and add the eggs, buttermilk, butter and vanilla.
Mix well, but do not overmix.
I like to let my pancake batter sit for a few minutes before cooking
cook according to the directions for your waffle maker, or make pancakes.