In the summer, I was stocking the freezer for the upcoming school year. I was looking for breakfast ideas - things I could quickly reheat and eat in the morning before scampering off to school for the day. I was reading my freezer magazine and came across a few waffle recipes that sounded good and different, seeing as I don't own a waffle maker and therefore never make waffles.
I did what any blogger would do who is cheap and suddenly has a hankering for waffles: I posted a message on Facebook, asking my friends if they had a waffle iron I could borrow. My friend Carrie (who I torment on FB with recipes that are "so easy even Carrie could make them!") got me by posting that she had one; which she totally didn't, and thus dashed my hopes briefly until one of my other friends who actually owns a waffle maker offered to lend me hers.
It was in this manner that I ended up making waffles at the end of the summer to freeze and eat during the fall. I pinned a bunch of recipes and made a few. This was the first, and as a starting point, these were fantastic. They're light, buttery and delicious the day you make them and again later reheated in your toaster. I totally recommend borrowing a waffle iron.
I present to you now from Sally's Baking Addiction Buttermilk Waffles:
Ingredients:From Sally's Baking Addiction
1-3/4 c flour
1-1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 eggs, separated
1/2 c butter, melted
1/3 c white sugar
1-3/4 c buttermilk
1 tsp vanilla
1. In a large bowl, stir together flour, baking powder, baking soda and salt. Set aside. In a second bowl, stir together egg yolks, butter, sugar and buttermilk. Pour liquid ingredients over dry ingredients. Stir until combined, but do not overmix.
2. In a medium bowl, beat egg whites until stiff peaks form. Gently fold whites into batter.
3. Preheat waffle iron. Pour about 1/4 c of batter per waffle into maker. Cook, 5-6 minutes, or until golden and done. Serve immediately, or cool and freeze, separated by waxed paper.