Easy Buttermilk Waffles
You know the problem with most Buttermilk Waffle recipes out there? You need to whisk egg whites until stiff. You know, I ain’t got time for DAT!. That’s why I love this recipe, just uses plain old eggs, and just chucking them in. In fact although the heading says this is Buttermilk Waffles, you don’t even need buttermilk for this recipe – we show you how to make your own with milk and vinegar (just scroll down to recipe hints and tips).
Waffles are a fun way to enjoy a hot breakfast – and they are something just a bit different from pancakes – plus you can freeze them!
Method
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Turn on the waffle maker to ensure it is the perfect temperature. Give the plates a good spray with canola spray oil or similar.
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In a large bowl, sift in the self-raising flour and the salt. Add the caster sugar and mix well.
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Create a 'well' in the centre of the dry mix.
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In another bowl, whisk the eggs and the melted butter together, then pour into the 'well' of the dry mixture.
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Slowly add the buttermilk into the centre mixture, stirring well in between additions.
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Allow the batter to stand for 30 minutes.
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Add 1/2 cup of batter mixture to the waffle iron (this depends on the size of your waffle iron) and allow to cook until brown and golden.
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Serve hot with butter and syrup.
Recipe Hints and Tips:
- If you don't have Buttermilk, pour 1 tablespoon of white vinegar into the milk and allow to stand for five minutes.
- Buttermilk Waffles can be frozen. Allow them to cool to room temperature, then layer with baking paper and wrap well in plastic wrap. Freeze for up to two months.
