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Buttermilk Waffles

November 3, 2009


This weekend, I was hit with a challenge.

Geoff woke up on Sunday morning with a breakfast request-waffles.  Having never made waffles before, I said sure, lets try it and went digging through my pantry for a cheese griller/waffle maker. This thing was a champ, been around my house since my parents got married some 26 years ago and still working well!  Now knowing that we had the appropriate tools, I turned to a cookbook that holds a killer pancake recipe to see if a waffle one would be comparable.  The Good Housekeeping Illustrated Cookbook has probably been around longer than the beloved cheese griller but lucky for me, the waffle recipe had yet to be splattered with batter and was therefore legible.  So I set to it and after a few attempts, we had perfectly golden waffles topped with fresh berries and maple syrup.  Nothing beats a Sunday morning where you get to sleep in for an hour extra than planned and start the day with some crisp, golden waffles.


Also, before we get to the recipe, be sure you have a fair amount of PAM or some other type of cooking spray because picking cooked waffle off a skillet is no fun.  Trust me, I know.

Adapted from the Good Housekeeping Illustrated Cookbook
1 ¾ cup all-purpose flour
1 tsp double-acting baking powder
1 tsp baking soda
1 tsp salt
2 cups butter milk
2 eggs
2 tbs maple syrup
Plug in your waffle iron and get it warming up.
1. In a large bowl mix all dry ingredients, in a separate bowl mix together the rest.
2. Add the wet ingredient to the dry mixture until just combined.  Don’t over-mix because you will loose the fluffiness of the waffles.
3. Pour batter into the centre of the waffle iron, and close the lid
4. Cook until the steam coming of the waffle iron lessens or thins, ours took about 4 minutes.*
5. Once cooked, enjoy with your favorite toppings!

*This is how we could tell they were done because we didn’t have the instructions.  If you have the manufactures instructions, by all means follow those (:


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