Until last month, I’d never used real buttermilk. When recipes called for it, I just did the old standby of mixing milk and vinegar for a buttermilk stand-in. But when I set out to make the blackened chicken salad with buttermilk dressing, I knew I should probably bite the bullet and buy real buttermilk. Why not? Right?
Well, real buttermilk is kind of life-changing. It’s really thick and creamy but without a million calories, so it makes great dressings. But it also adds a great twang to more traditional recipes. Take waffles, for instance. Most people think of buttermilk pancakes but I’m definitely more of a waffle person. So I tossed a little in with my waffle batter. The result was a fluffy, flavorful waffle that I scarfed in about three seconds. Hope you enjoy these as much as I did!
Note: Circumstances as of late have left us without internet access for a few weeks. Unfortunately, that means I will be missing waffle week and thus am leaving you with a waffle recipe in the interim. Please continue to check in on Facebook until we return!
- 1¾ cups all-purpose flour
- 2 Tbsp.sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1¾ cups buttermilk
- ½ cup unsalted butter, melted and cooled to room temperature
- 2 eggs
- 2 teaspoons vanilla extract
- Preheat your waffle maker according to package instructions.
- In a large bowl, combine flour, sugar, baking powder and baking soda.
- In another bowl, combine buttermilk, butter, eggs and vanilla.
- Pour the wet mixture into the dry mixture. Stir to combine but do not over stir.
- Pour ⅓ cup of batter into each well of the waffle maker.
- Close and cook for 7 minutes until crisp.
- Place on a plate in a 200 degree oven to keep warm until serving.