In my book, this buttermilk waffle recipe is pretty much tied with the buttermilk pancake recipe I blogged about here as my favorite brunch recipe.
This recipe makes about 10, approximately 7 inch, waffles. If Jaime and I have leftovers, I stack them with a piece of parchment paper between each waffle, place them in a freezer bag, and freeze them to make our own freezer waffles. To reheat, I place them in the microwave for about 30 seconds.
To make the waffles I used:
- 2 eggs
- 2 cups buttermilk
- 2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup plus 2 tablespoons shortening
In a medium bowl, I beat together the eggs and buttermilk. In a separate medium bowl, I combined the flour, baking powder, baking soda, and salt. I added the dry ingredients and the shortening to the wet ingredients and beat until combined (the batter will be slightly lumpy).
I spooned about 1/4 cup batter onto a preheated waffle iron. Please note that this recipe requires a regular waffle iron (not a Belgium waffle iron).
I cooked each waffle for 3-4 minutes, until golden, and served hot with maple syrup and fruit.