I know a waffle maker is a unitasker, but I just love having people over for brunch on Sunday and serving homemade waffles!
Sometimes I add blueberries to the batter. You can also add other berries, chocolate chips, bananas, etc. I usually also make the whole batter recipe and only use half, so I can freeze the other half and have the batter ready for an impromptu brunch party!
This recipe is from epicurious, and while the maple-glazed banana topping that accompanies it is awesome, I don’t always make it; sometimes I just serve it with plain maple syrup, different types of jam or homemade ice cream.
Belgian Buttermilk Waffles from epicurious
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups well-shaken buttermilk
- 3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature
- 2 large eggs
- Vegetable oil for waffle iron (spray comes in handy here)
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.
- Brush hot waffle iron lightly with vegetable oil and pour batter into each waffle mold (amount depends on your iron; I use about 1/4 cup per waffle). Cook waffles according to manufacturer’s instructions until golden and cooked through, about 3 minutes.