Sometimes you need a stack of waffles to make your day feel better, and homemade always tastes so pleasing. This little recipe has sat inside a dusty old 1997 recipe book that’s falling apart from over-use, overlooked for crepes and pancakes. Finally, tasting the fresh autumn berries arriving in the store, a stack of waffles felt deceivingly good for a cold autumn morning.
Smothered in chocolate, blackberries and raspberries, which are also in season. For a bit of something fancy, a recipe for poached quinces would be lovely or even caramelised pears. Sweet tooths might enjoy the usual breakfast waffles, but savoury waffles are becoming increasingly popular. This recipe is perfect in that it has only 2 tsp of sugar; therefore, you could easily cater to multiple people.
Perhaps try some smoked salmon scrambled eggs or sundried tomatoes, fetta and a rocket salad for savoury. Chicken and Waffles have become a brilliant idea over the years, and with the leftover buttermilk, the crumbed chicken should be a quick fix. Even if it’s for a small crowd, perhaps just one person, these waffles are amazing to freeze. Just put them in the toaster to heat them again and they’re ready to be eaten.
Waffles can stay good in the freezer for 3 months, recommended to use freezer-safe bags and squeeze as much air out of them as possible to avoid freezer burn, though they never last long. This recipe makes at least 8 to 10 waffles, good for breakfast, lunch, dinner, dessert or even a quick snack when feeling hungry.
A good tip for if you’ve run out of self-raising flour and you’ve only got plain, combine 2 tsp of baking powder into a cup of plain flour. Therefore, if you need 2 cups (like this recipe) of SR flour, use 2 cups of plain flour and 4 tsp of baking powder. This is an easy ration of 1:2, good for when you don’t want to go to the shops.
Another good tip is to ensure that the hot melted butter is at least warm before pouring it into the buttermilk mixture. To entirely ensure that the butter doesn’t clump, take the buttermilk out for the fridge before you begin. The closer they are to safe temperatures, the easier they’ll mix.
Lots of recipes now ask for whipped egg whites to make them fluffier with a nice crunch. When combined with self-rasing flour or baking soda, buttermilk creates an aeration effect, resulting in light and fluffy waffles or pancake.
Classic Buttermilk Waffles
- Waffle Iron
- 2 cups Self-raising flour
- 1 tsp bicarb soda
- 2 tsp sugar
- 2 eggs
- 90 g butter + extra for cooking
- 440 ml buttermilk 1 ¾ cups
- Pinch of salt
- Preheat your waffle iron and take the buttermilk out of the fridge to unchill*.
- Sift flour, bicarb soda, sugar and salt into a large bowl. Give it a quick whisk and make a well in the centre.
- Melt the butter and let cool until warm. Place in fridge if need to.
- Meanwhile, whisk eggs and buttermilk together in a bowl. Once the butter has cooled, whisk into the eggs and buttermilk.
- Gradually pour the wet ingredients into the well, whisking until just smooth. Set aside for 10 minutes.