Sometimes you have to eat waffles for breakfast AND dinner. Like yesterday!
Husband's vintage waffle iron has been sitting unused for more than a decade. Why? Because I didn't have a decent waffle recipe. And because I'm really afraid of his vintage waffle iron. I don't like that the electrical wiring is visible and situated so close to non-removable parts that require washing. Water is an excellent conductor of electricity, as you know. I am aware that "technically" I won't be electrocuted while washing the waffle iron as long as it's not plugged in, and I know it's not plugged in because I checked it 50 times, and there isn't even an electrical outlet near the sink. BUT STILL, my mental danger bells keep ringing so loudly, over and over again, that I don't even feel like making homemade waffles anymore I have such a headache.
But all that changed thanks to one recipe. And it came from a book that I think you should know about, The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making by Alana Chernila. I'll be raffling off a copy this week, so stay tuned. I made the waffles for breakfast on Sunday morning, slathered them with butter, moistened them with just a bit of maple syrup, then piled strawberries and blueberries that we picked at Carver Hill Orchard on top along with some fresh whipped cream. Holy crap were they ever good. So good, in fact, that when we got back from the Red Sox game and I didn't want to make dinner, we just reheated the leftovers and had them AGAIN.
Take that, Danger Bells, it's double waffle time!!!
Waffles (print-friendly version)
Feel free to sub in half whole wheat flour if you like.
2 large eggs, separated
4 tablespoons unsalted butter, melted
3/4 cup buttermilk, warmed
1 cup whole milk, warmed
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Preheat the oven to 200°F.
In a small bowl, whisk together the egg yolks, melted butter, buttermilk, milk, and vanilla. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another medium bowl, whip the egg whites several minutes with an electric mixer until they hold soft peaks that droop slightly when the beaters are lifted.
Stir the milk mixture into the flour mixture until combined. Stir in a big spoonful of beaten egg whites until incorporated. Then, with a flexible spatula, gently fold in the remaining egg whites.
Grease the waffle iron either with cooking spray or brush with oil. Scoop 1/2 to 2/3 cup of batter into the hot iron. Cook according to the manufacturer's instructions or until golden and crispy on the outside. Keep warm in a single layer on a sheet pan in the oven until ready to serve. Top with butter and maple syrup, or whatever fresh fruit is in season. Jam is also acceptable. Whipped cream doesn't hurt, either.
Source: Adapted from The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making by Alana Chernila
Local Ingredients:
Eggs: Eric's Eggs, Starksboro, VT
Butter: Cabot, Cabot, VT
Buttermilk: Kate's Homemade Butter, Old Orchard Beach, ME
Milk, cream: High Lawn Farm, Lee, MA
Berries: Carver Hill Orchard, Stow, MA
