Nothing quite compares to fresh waffles in the morning. Weekday mornings are often rushed and stressful, so I try to make a point each weekend to stop, smell the roses and make yummy brunch.
Oh yes and side note, I am a big big fan of brunch. Brunch food is my all-time weekend favorite. But, you know what’s even better than plain old regular brunch? buffet brunch. Seriously. I would pick a good buffet brunch over jewelry any day of the week.
But, I digress…
The other weekend buttermilk waffles sounded especially good. I made a quick run to the market for buttermilk and Octavian and I got cooking. Octavian loves whenever I make waffles, so thankfully I had my favorite little helper rather than my favorite stage five clinger with me that morning. He especially loves when I “kak” the eggs.
These waffles are fluffy, buttery and delicious. Exactly what I needed. Delicious alone, topped with fruit, covered in melted butter or dripping with syrup (or all of the above), waffles always make me happy.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
- In a separate, medium bowl, mix together the buttermilk, butter, eggs and vanilla extract.
- Gently add your wet ingredients to your dry ingredients until just combined. Be careful not to overmix.
- Preheat your waffle iron and spray with nonstick cooking spray. Once ready, add approximately 1/5 of your batter to the center and close lid (or cook according to your individual waffle irons manufacturer's instructions). Cook for approximately 2-3 minutes or until your waffle maker indicates it is ready (mine has a red light!). Serve immediately or keep warm in preheated oven set at 300 degrees F.