Saturday, October 16, 2010

Waffles - Homemade Eggos

I really like waffles. I figure an Eggo waffle on a regular basis is probably not the most healthy choice though, so the other day I decided to make my own buttermilk waffles - tons of them! - and freeze them like homemade Eggos. I guess it may have also had something to do with the fact that I accidentally bought a big thing of buttermilk instead of homo milk. Why are they almost the same!?!? Anyway, this is my favourite waffle recipe, and freezing them and then toasting them in the morning worked out really well. I got the recipe from the Epicurious website:

  • 2 cups all-purpose flour

  • 2 tablespoons sugar

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 3/4 teaspoon salt

  • 2 cups well-shaken buttermilk

  • 3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature

  • 2 large eggs

  • Vegetable oil for waffle iron

  • Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.

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

    Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.

    Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold (see cooks' note, below). Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.


    1. Thanks for the recipe - those look so good and I like the idea of freezing a bunch to grab on the go.

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