Classic Buttermilk Waffles

The longer Bronson and I have been married I start really stressing about traditions. Which is silly, because traditions should make you less stressed because you have this set event/food/thing you do every year. I haven't lost my mind over this (yet), but I want some sort of food staple for General Conference weekend. Every year I'll make something different -- I feel like I need to try everything and all variations of it, but after this year, I would be comfortable making this breakfast over and over again.

Waffles can be pretty heavy -- which is why I have avoided eating them, even though I would take a waffle any day over a pancake. But these waffles had a lightness about them -- so I  didn't feel like I regretted eating them.

The recipe for Classic Buttermilk Waffles comes from Mel's Kitchen Cafe. One modification I made was leaving out the melted butter (now, it was on accident), but it was still delicious! And I never complain if that means less calories.

INGREDIENTS : Makes 6 round waffles
  • 2 large eggs
  • 1 3/4 cups (For 1 cup buttermilk: 1 Cup Milk + 1 TBSP lemon juice, let sit for 5 mins)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour 
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  1. In a liquid measuring cup or bowl, beat together the eggs, buttermilk and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.
  2. For a circular waffle maker that flips, use 3/4-1 Cup batter (adjust according to waffle iron size). Cook for about 3 minutes, until the iron stops steaming. 

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