I’m a huge fan of batch cooking at home. When I’m not feeling too lazy, I’ll make two or three meals in one day. They’re mostly kid friendly ie, burgers, tacos, or koefte. I individually wrap everything, so it’s easy to manage when I’m not in the mood to cook. My son also likes to make special requests for muffins, scones or waffles that I also bake and wrap individually for him to have for breakfast every morning.
Lately, I’ve been lacking my motherly duties and he’s been eating frozen toaster waffles for breakfast for the past couple of weeks. The other day he says, “Remember when you used to make me homemade waffles? I miss those. You should make them again so I can stop eating the store bought ones”. Message received. I made a huge batch of buttermilk waffles for breakfast and then made over two dozen small round waffles wrapped them individually and popped them into the freezer. Everyday this week, while running around the house to get ready for work, I’m hit with the smell of sweet baking goodness and always yell to my son, “Do you smell that? Who’s baking this early in the morning?” and he always replies, “I’m just toasting my waffles”. Tee hee.
My favorite buttermilk waffle recipe so far comes from Martha Stewart. It requires the extra step of whisking egg whites, but it’s worth the effort. The only modification I make to this recipe is omitting the cinnamon.
- 8 tablespoons (1 stick) melted unsalted butter, plus more for waffle iron
- 2 cups all-purpose flour
- ¼ cup packed light-brown sugar
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs (, separated, room temperature)
- 2 cups buttermilk (, room temperature)
- 1 teaspoon pure vanilla extract
Make the waffles
- Grease waffle iron with a small amount of melted butter, and heat. In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla. Pour into dry mixture, and combine. In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter. Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron. Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter.