Buttermilk Waffles

Sorry it's not with all the toppings....I used the last of the whip cream on my little boy's and by the time I realized that.....well....the waffles on his plate weren't cute anymore =)

I love making things from scratch and this is one of my favorites!  We usually have this once a week.  I know, you can just buy the Bisquick stuff, but isn't it so much more satisfying when you tell people you can make your own waffles from scratch, and not just add water?  Plus, this is a great recipe that you can use with food storage, with just a few changes (I'll suggest those at the end of the recipe).

Buttermilk Waffles

2 c. flour
1/2 tsp salt
3 tbsp. sugar
1 1/2 tsp baking soda
1 1/4 c. milk + 2 tbsp vinegar (let set for 5-10 minutes)

2 eggs, separated

4 tbsp. butter or margarine-melted, cooled

2 tsp vanilla

Separate the egg yolks and egg whites.  Whip the egg whites until soft peaks form. Set aside.  Combine flour, sugar, soda, and salt.  Mix in milk and egg yolks.  Stir in vanilla and butter.  Fold in egg whites.  Place about 1/4-1/3 c of batter in each section of the waffle maker and cook. =)  You may or may not need to spray with non-stick spray, depending on your waffle maker.  I usually spray the first time, but then don't need to do it again.  Makes approximately 12 waffles. Top with your favorite toppings.

I never have buttermilk so I love that this has a substitute for it.  If I am short on time I sometimes skip whipping the egg white and just add the whole thing in.  It doesn't change the flavor, the waffles are just a bit heavier, not much though.  These waffles also freeze great if your family doesn't scarf them all down, so you can have them for breakfast another day.  This is one you can play around with too.  I've added cinnamon and loved it!  I  have tweaked it a bit and made them chocolate waffles, but I will save that recipe for another post =)  Come fall, I will do a pumpkin waffle (still working on tweaking that one).

As for using food storage items, if you have the powdered egg, you can use that and there is powdered buttermilk too.  If you're in a pinch, you can use regular milk or powdered milk, they might just be a bit heavier.  You can do the same with the butter, just use the powdered version.

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