Meatless Monday–Buttermilk Waffles

I hope you all like breakfast for dinner.  I sure do.  Ever since I was a little girl, I loved having waffles, eggs, and orange juice.  Something about it was just so comforting.  Perhaps it was the delicious smells coming from the kitchen.  Perhaps it was getting to drench my pancakes or waffles with syrup.  Most likely, my love comes from the fact that I have so many fond memories of enjoying breakfast for dinner at my Mammo and Pappo’s house. 

Some things have changed in my adulthood.  I’m more likely to have coffee with my waffles than orange juice.  I’ve traded the syrup for yogurt, honey, and fresh berries.  All I have left of my Mammo and Pappo are wonderful memories.  But one thing hasn’t changed–my love of breakfast for dinner.

Buttermilk Waffles

adapted from The All New Joy of Cooking

Ingredients:

1 1/4 c. all-purpose flour

1/2 c. whole-wheat flour

1 TBSP baking powder

1/4 tsp. baking soda

1 TBSP light brown sugar

1/2 tsp. ground cinnamon

1/2 tsp. salt

3 large eggs, well beaten

8 TBSP (1 stick) unsalted butter, melted

1 TBSP vanilla extract

1 1/2 c. buttermilk

Optional toppings:

butter

syrup

low-fat plain or vanilla yogurt

honey

fresh fruit of choice

Directions:

1.  Preheat a waffle maker according to manufactuer’s instructions.  Whisk together all dry ingredients, flour through salt, in a large bowl.  Create a well in the center.  

2.  In a separate medium bowl, whisk together eggs, melted butter, vanilla, and buttermilk.

3.  Pour wet ingredients into dry ingredients.  Combine until just mixed.  A few lumps may remain.

4.  When waffle iron is ready, spray with baking spray and spoon 1/2 c. to 1 c. (depending on waffle maker) onto the grid.  Using a metal spatula or wooden spoon, spread batter to within 1/4 inch of the edge.  Cook until golden.  Serve immediately or keep warm in a 200 degree oven until all waffles are cooked.

one year ago: macaroon bars with apricots and cherries