It’s May, and I have not purchased a single box of waffles since I began this waffle quest. I’d say that is a pretty successful New Year’s Resolution. Perhaps my most successful resolution ever. Wish I could say the same for exercise.
Anyway, in the last couple of weeks, I’ve tried two new waffle recipes. Both recipes were quite simple and can be made on a regular weekday. I really like that the batter from Buvette (a cookbook by Jody Williams that has absolutely fantastic recipes – see here and here if you aren’t yet convinced enough to buy it) can be made the night before. This, of course, does not mean that I’ve actually made the batter the night before. I’m not a planner in that way. I sure am glad to know that I could be a planner though.
These waffles are light, eggy, and delicious with savory toppings.
My little kids also enjoyed them with strawberries and whip cream. To each their own.
Because I’m not a planner, and therefore never seem to have buttermilk in my refrigerator, I went searching for a waffle recipe that did not require buttermilk. You would be shocked at the number of waffle recipes that claim to be “everyday” but do not include everyday ingredients. When was the last time you just kept buttermilk on hand? Right. And yes, I know you can sour your milk, but it just isn't the same when all you have on hand is skim milk.
The everyday waffle recipe from Better Homes and Gardens is, in fact, exactly what it says. I had all of the ingredients on hand and the batter whipped up quickly. This was a very runny batter (especially compared to the Buvette recipe, which was think and fluffy). I had trouble getting my timing right on cooking the waffles. This may have been because I was using my thinner waffle iron with no timer. Or maybe it was just me. Anyway, my resident waffle taster, Gus, proclaimed these the best waffles yet. I’m going to have to disagree with the young man, but I’m glad to find a recipe that he loved. This was a great, basic, everyday waffle recipe that I will use again.
Oh, and in case you are wondering, I used melted butter in both recipes rather than oil. In the race between butter and oil, butter always wins. Sorry coconut oil.