Buttermilk Belgian Waffles
Robin Friday, September 11, 2009 at 6:05PM
The morning TA and I left MD to trudge back to NC to begin our work/school week, MiL was kind enough to whip up the most gorgeous batch of fluffy, decadent buttermilk Belgian waffles. Waffles aren't a treat I get too often because, funny enough, they're rather difficult to make without a waffle iron.
In fact, I wouldn't recommend trying to make them without one.
Really.
That being said, waffles are by far my favorite breakfast carbohydrate. They're fluffier than pancakes and lighter than French toast - plus, who doesn't love delightful little squares of simple carbohydrate filled with the refined sap of a deciduous tree? I think that unless eating those elephant ears you get at the fair for breakfast becomes acceptable, waffles will continue to outrank other breakfast options.
Unless, of course, it's bacon.
Nothing tops bacon.
Nothing ever tops bacon.
Additionally, unlike eggs benedict or quiche lorraine, or crepes, or other involved, multi-step breakfast options, waffles are informal enough to invite all sorts of disarray in tableside attire.
Waffles are casual.
Waffles are so casual, in fact, that I not only wore a "Bears are Dangerous" t-shirt and Joe's Crab Shack boxers to the breakfast table, but I was lazy with the camera too. Most of these photos are compliments of TA.
Be warned. Waffles make you lazy.
And, according to sFiL, a real man only eats waffles one way.
Massacred.
This recipe is courtesy of MiL - and it's an outstanding one. Make sure to use real maple syrup, I don't care what the log cabin or Aunt Jemima say.
Buttermilk Belgian Waffles
Courtesy of MiL
Yields 4 large (4 square) waffles
2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk
4 eggs
1/2 cup corn oil
Sift together flour, baking powder, baking soda, and salt.
Separately Blend together buttermilk, eggs, and corn oil.
Combine wet and dry ingredients and mix with a fork until well blended.
Let mixture rest while waffle iron heats up. Be sure to spray waffle iron with non-stick cooking spray!
Without stirring again, pour about 1 c batter onto waffle iron and cook until golden brown.
Nutritional Estimate
This is a nutritional estimate, regard it as such.
1 serving = 1/2 waffle (2 small squares)
283 calories
26 g carbohydrates
17 g fat
8 g protein
Reader Comments (7)
We have not one, but TWO waffle irons. And yet, I never ever make waffles. I don't know why. Especially because they WOULD top bacon for me. Carbs trump meat every time.
It's a problem I have.
Kristin: Send me one! Also, we should do breakfast. We can swap carbs for protein.
Nice legs. If I eat these waffles will my legs look like that?
Sweet Bird...what a charming site! I really love your new look. I don't have a Belgium waffle maker, but probably should since waffles are my son's favorite breakfast. We just make the traditional kind.
I clicked on the link to Parasites in Your Food, am held my breath hoping I wouldn't find any favorites on it....thank you thank you, I am safe...!
Enjoy your new locale :-)
Diane
Katie: Hmm...that would be an interesting experiment, would it not?
Diane: Thank you for the kind words! And this recipe will work just fine with a traditional waffle maker.
We made these yesterday and they were great! Thanks for the recipe :)
Kassy: I'm so glad you liked them!