Weekends during the Spring and Summer take on new meaning for me. My garden is in full swing and there are lot's of chores to do. There is fertilizing the roses, flowers and vegetables and there is always endless weeding waiting for me. This is my chore list IF we've had adequate rain or watering can always be added as well. So even though I love making breakfast on the weekends, it needs to be a little streamlined so I can get out and start on my chores.
I found this great recipe on my trusty Epicurious IPhone App. I chose it because invariably at one time you will be out of an ingredient for breakfast and you need a list of recipes that can compensate for that. This buttermilk waffle recipe has no eggs in it. The one thing that annoys me in certain waffle recipes is that you have to separate the eggs.
Now you don't even need the eggs and that is what makes this a great simple recipe. I of course substituted the flour and leavening agents with self-rising flour which makes it even easier.
- 2 cups self-rising flour
- 3 tablespoons sugar
- 1/2 teaspoon (scant) salt
- 2 cups buttermilk
- 9 tablespoons unsalted butter, melted, divided
Whisk flour, sugar, and salt in medium bowl to blend. Whisk in buttermilk, then 6 tablespoons melted butter. Heat waffle iron according to manufacturer’s instructions. Brush waffle iron grids lightly on both sides with some of remaining melted butter. Pour 1/2 cup (or more) waffle batter (depending on size of waffle iron grid) over each grid. Close waffle iron and cook until waffles are crisp and golden on both sides. Transfer waffles to rack set over baking sheet and keep warm in oven. Repeat cooking with remaining batter, brushing waffle iron with melted butter between batches as needed.