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May 8, 2024

Buttermilk Waffles

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Buttermilk Waffles

Waffles family recipe Caterina DeFalco

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This waffle recipe, credited to The Gourmet Cookbook by Ruth Reichl, consistently yields crisp waffles with a light and airy texture. For more than a decade, I've had a routine of making these waffles every two or three months and freezing them for a quick and convenient breakfast or snack for the kids.

 

These waffles freeze beautifully and can be toasted to perfection in minutes using a toaster. Even if you're not particularly fond of waffles yourself, I hope you'll find joy in preparing this recipe for your children, just as I have. I always feel so proud to serve them something homemade and wholesome. Plus, when you get the family involved in cooking, it's not much work for you- it's just fun. Below the recipe, you'll find some helpful freezing and storage tips.

Ingredients

Scale

3 cups all-purpose flour

1 tablespoon baking powder

3/4 teaspoon baking soda

1 teaspoon salt

3/4 cup well-shaken buttermilk

11/2 sticks (12 tablespoons) unsalted butter, melted and cooled

3 large eggs, lightly beaten

Equipment:

Waffle Maker

Instructions

Whisk together flour, baking powder, baking soda, and salt in a large bowl.

Add buttermilk, butter, and eggs and stir until smooth (batter will be thick).

Spoon batter into the waffle iron using a soup ladle. I fill the ladle about 85% full and push the batter around with the back of the ladle to spread it evenly.

Cook according to the manufacturer's instructions.

Cool on a cookie sheet before freezing.

Notes

Serving Ideas:

When my kids were little, I kept it simple- maple syrup and sliced banana or fresh berries. This is a simple dish for children to prepare on their own.

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When they got older, I showed them how to make whipped cream in a small glass with a milk frother – which is a divine addition to waffles.

Perfectly frother fresh whipped cream

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When we have leftovers, like fruit soup or baked apples with cinnamon, they make delicious toppings for waffles and a healthy third course paired with a light dinner of soup or Caesar salad. When you have waffles and soup in the freezer, this meal is fast to prepare.

A bowl of fruit soup

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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