On Saturday morning I was rudely awakened from an already fitful sleep by a spasm in my left shoulder. Yes, that drama is still going on…
I won’t bore you with the details. I will instead tell you about adventures with my new (impulse buy!) waffle maker. Purchased a month ago it has been gathering dust on the kitchen windowsill. I’d not had the motivation to ‘research’ a waffle recipe and execute it, even though I knew it would be relatively easy. However this week I had made the mental decision that I would be making and eating waffles, specifically in the sunshine and with avocado and fried eggs. And that is exactly what happened.
I wanted to use up the buttermilk that was leftover from the ras el hanout and buttermilk sweet loaf that I had made the day before, so I found a recipe in the internet that I thought would work.
I used only half the measurements because I didn’t have that much buttermilk leftover and I was only making ‘waffles for one’. I also used spelt flour instead of plain flour as I needed to use up this flour too.
Well for starters, who’d have thought I could make such a hash of something so simple?
But once I got the hang of it – they turned out just fine
So, on their own, they are quite plain tasting and nothing to write a blog about! However, with toppings, perfect 👌🏾
- 2 cups (280g) all-purpose flour (I used spelt flour – it needs using up!)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk, well-shaken
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 large eggs
- 1/4 cup melted butter for the waffle iron, optional
- Warm the oven to 250°F: Set a wire metal cooling rack on top of a baking sheet and place in the oven. (You can also toast waffles directly on the oven rack, if you prefer.)null
- Make the batter: Whisk together the flour, sugar, baking powder, baking soda, and salt.In a separate bowl, whisk together the buttermilk and butter, followed by the eggs.Stir the buttermilk mixture into the flour mixture. Continue gently stirring just until you see no more streaks of dry flour.
- Rest the batter while your waffle iron warms: Cover the batter with a clean kitchen towel and let it rest for at least five minutes while you warm the waffle iron. The waffle iron is ready when a drop of water sizzles on contact with the griddle.
- Make the waffles: Brush the waffle iron with melted butter, if you like. This helps give your waffles a golden color and prevents sticking, but isn’t crucial for the recipe. Scoop 1/3 to 1/2 cup of batter into each grid of the waffle iron and cook until golden, according to your waffle iron’s instructions.
- Transfer the cooked waffles to the oven: When the waffles are done, transfer them to the cooling rack on the baking sheet in the oven. Place them in one single layer so that they crisp evenly on top and bottom, and so steam isn’t trapped between layers. Let them toast for 5 to 10 minutes.
- Cook the remaining waffles: Transfer each batch of waffles to the oven as they are ready. Waffles that have been toasting for a few minutes can now be stacked to make room for the following batches.
- Serve the waffles: Serve the waffles as soon as all batches are made and crisped. Let leftover waffles cool completely, then store in an airtight container in the refrigerator for up to a week, or freeze for up to 3 months. Reheat briefly in the toaster until warmed and crisped.
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