In keeping with my recent theme of using up what I have on hand I had some leftover buttermilk. I bought it for a specific use of making a Texas Sheet Cake to bring as a little something sweet for the group of us that were cleaning out my uncle in-laws house that he has lived in for 56 years which the last 24 were alone as his wife had passed. He is still with us but will be spending his final years with a little more assistance and a lot closer to us so we can keep a better eye on him.
So what to do with your extra buttermilk, because I have never seen it in a smaller than a quart container and I have yet to use the whole thing in any recipe. You can make buttermilk biscuits as I did with the last bottle I had on hand or marinate some chicken in it which is always yummy. This weekend I wanted something a little different; I could have gone with the buttermilk pancake stand by but we all worked super hard yesterday and I figured waffles could be our little reward; and it was! This is a super easy recipe that felt like a reward but so doable anytime.
Plus it made the house smell so sweet like vanilla and cream. I am currently sitting here at the island and the sun is shining so bright out there and I can see the 2 loads of laundry that I hung out and are swaying in the breeze it makes me want to go outside until I notice it is a whopping 30′ F out there brrr for April. Still not the right time for me to get out in the gardens; guess I stay in the planning mode but soon I hope.
Back to the buttermilk waffles – they were a huge hit and I can prove it since there wasn’t any left over. I also wanted to mention that I do try capture what I am making in pictures to share with you all but on occasion(s) I forget to take the after photo of the pictures just before serving. I think the smell and anticipation of eating what I made I tend to forget that I need to take a picture to share. So I took a picture of the first waffle and the last one just before I ate it.
1 stick of butter melted and cooled; or left on the counter till soft
3 large eggs
1 1/2 cup buttermilk
1 teaspoon vanilla
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt only if you used unsalted butter above
Room temperature ingredients work best so take all your cold ingredients out about a half an hour before you want to begin or longer if you have the time. You can melt the butter and let it set aside while the other ingredients are warming up.
In a large bowl place all your dry ingredients and whisk to blend. In another bowl whisk the eggs till frothy, add the other wet ingredients to the eggs and beat into well combined; pour the wet ingredients into the dry ingredients and with a wooden spoon stir all ingredients together till combined. Batter should be a little lumpy and have air bubbles from the chemical reaction between the buttermilk and the leavening powder and soda.
make sure your waffle iron is hot and if needed spray with non stick to help it a little. Enjoy!!!