I recently made my first batch of homemade butter, and I was so excited to share my experience with all of you! But wouldn't you know, I missed my posting day! So I had to settle for posting about the experience on my own blog instead.
After making butter, I was left with about 2 cups of buttermilk as well as three different flavored butters to use up. I tried to think of what I could use the buttermilk in, and I decided on buttermilk Belgian waffles!
I've only made waffles once before, and I don't think they turned out that great. So I was keeping my fingers crossed on this one! The first thing to do was to get out the waffle iron that just sits around most of the time, as it probably does in most households.
So I decided to surprise my boyfriend with buttermilk waffles on a typical Monday morning . I started with a buttermilk waffle recipe that I believe came from America's Test Kitchen. This recipe was suppose to make 4-6 regular buttermilk waffles, but I got 2 Belgian buttermilk waffles out of the recipe.
1 cup flour
1 tbsp cornmeal
1/4 tsp salt
1/4 tsp baking soda
1 egg separated
1 cup buttermilk
2 tbsp butter, melted and cooled
Nonstick cooking spray
- Start preheating your waffle iron.
- In a mixing bowl, whisk together the flour, cornmeal, salt, and baking soda.
- I paused for a moment to toss some blueberries and maple syrup in a saucepan, and brought it to boil for a few minutes. Then turned it down to simmer until the waffles were done.
- In another mixing bowl, whisk the egg yolk with buttermilk and melted butter until combined.
- Clean your whisk and beat the egg white to soft peaks. (This about killed me! My arm was on fire. Next time I will use a hand blender I think, and see how that works.) I never quite got soft peaks to form, but got it quite foamy after probably 4-5 minutes of vigorous whisking.
- Fold the liquid ingredients into the dry ingredients. The batter will be quite thick. (I didn't think that mine was overly thick.) Then add the egg whites and gently fold them into the batter.
- Spray the waffle iron with some nonstick cooking spray, and spread the batter onto the iron. Cook until the waffles are golden brown, about 2-5 minutes, depending on your machine (mine probably cooked more like 7 minutes to get them golden).
I decided that this would be a great use of some of the homemade butter I had made, and spread it with some of the Orange-Blueberry Honey Butter that I had just waiting for this waffle. Then I drizzled it with some of the blueberry syrup that I'd had simmering on the stove. This is what my boyfriend's waffle looked like...
...but this is what mine looked like...
This was really easy to do (except for whipping the egg whites to soft peaks!), and really delicious! The waffles were cooked perfectly! This was simple enough for me to throw together in the morning before I left for work.
This would be a great breakfast to start off a special day, like the first day of school or before finals, or make it for your husband the day of a big meeting. This breakfast is love on a plate, smothered in syrup and whipped cream.
If you want to make extra to store in the freezer, they recommend that you leave them golden but slightly underdone. They can be frozen and then popped into the toaster for a quick breakfast.
Put a little love in your family's collective tummy!