Thankfully, I've since changed my mind about "homemade" food, and decided to try waffles again to see if they were really worth the effort. And oh, they are. They really are.
This recipe is based on a basic waffle recipe from my go-to cookbook, Better Homes and Gardens.
If you're looking for a basic, trust-worthy, cookbook then this is what you want!
I've made a few changes- I upped the flour by 1/4 cup and the sugar by a tablespoon. I cut the oil from 1/2 cup down to two tablespoons (you're welcome, Dad!)
Like all quick breads, these need a quick and light hand for mixing. Whisk it all together, but for goodness sake leave it lumpy! A smooth batter means too much mixing, which means gluten developing, which means tough waffles. Don't do it!
These waffles come out light and egg-y, and taste amazing with lemon juice and lots of powdered sugar. Of course, Ernie likes them with bottled syrup...but there's no accounting for the tastes of a 4-year-old, she also likes ketchup on her Top Ramen and thinks hot dogs are the epitome of fine dining.
Our Best Waffles
2 cups buttermilk *
2 eggs, beaten
1 teaspoon vanilla
2 Tablespoons oil
2 cups flour
3 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat waffle iron.
Measure out the milk- beat in eggs, vanilla, and oil.
In a separate bowl whisk together dry ingredients. Make a well in the center and pour in the liquids all at once. Whisk together, but leave it lumpy!!
Grease waffle iron and pour in the batter quickly, being careful not to over-fill. Cook until they stop steaming and peel out with a fork.
This makes about 12 waffles in my waffle iron, enough for 2 adults and 2 hungry toddlers!