My kids love waffles – what’s not to love? I get to make a weeks worth of school breakfasts in less than an hour, and the kids get another maple syrup delivery system 😉 I I like to use wheat pastry flour because it’s mild enough that the kids don’t mind, and I like that I can sneak a little fiber into breakfast. This batch makes about 10 waffles, most of which get cooled, divided, bagged and frozen. Warm them up in a 350 degree oven for about 10 minutes, or mere seconds in your microwave. Thanks for reading, enjoy!
I promised my kids that I would make waffles for breakfast before school…I was a slacker these past two weeks! My kids love anything with chocolate chips for breakfast, so these are perfect. This batch is huge, and now I have 60 quarters in the freezer for easy (ahem…lazy) mornings. Thanks for reading, enjoy!
Quick Post: I love using oats whenever I can, and the kids don’t seem to mind! I made these at night, cooled them completely, bagged ’em, tagged ’em, and then stored them in the freezer. In the morning, preheat your oven to 350 degrees and bake these for 6 -8 minutes. It’s a quick, no-brainer (who wants to think in the morning) breakfast that my kids and I enjoy. Thanks for reading, enjoy!
2 ounces unsalted butter, melted and slightly cooled
16 ounces buttermilk at room temperature
Heat a 10-inch saute pan over medium heat. Add the oats and cook, stirring occasionally, until toasted, about 3 minutes. Cool the oats in the pan for 2 to 3 minutes. Grind the toasted oats in a food processor until the consistency of whole-wheat flour, about 3 minutes.
Heat a waffle iron according to manufacturer’s directions.
Whisk together the toasted oat flour, all-purpose flour, sugar, baking powder, salt, and baking soda in a medium bowl. Whisk the eggs and melted butter together in another bowl, then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Rest the batter for 5 minutes. Ladle the recommended amount of waffle batter into the hot iron. Close the iron top and cook until the waffle is golden on both sides and is easily removed from the iron. Repeat with remaining batter. Serve immediately or keep warm in a preheated 200 degree F oven until ready to serve.
I haven’t made breakfast for the fam in a while. I did a quick Google search of “waffles” and found this highly rated recipe on Epicurious.com. At first I balked at the “3/4 stick of butter” and almost passed this one up. Then I read the amount of waffles this batch makes and didn’t feel too bad about it. In my opinion, there are many more breakfast items out there with lots more “bad stuff” in it than these. This recipe is similar to one I tried earlier, so I wondered what qualified this as a “Belgian” waffle – I thought maybe it was all the butter (the other recipe used oil). It was just a guess but apparently it’s the height from yeast and deep pockets that make it a “Belgian”. According to my search, this version is similar to a “Brussels” waffle. I have a yeasted waffle bookmarked for future experimentation, but I don’t wake up that early on the weekend to wait for a rise – or remember to plan ahead for it.
Verdict: These were really tasty, nice and buttery but not greasy; and I liked them even more the next day out of the toaster. The waffles get a little crunchy and I don’t even need maple syrup. I will make these again 🙂 Thanks for reading, enjoy!
Belgian Buttermilk Waffles – adapted 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
Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.
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 a slightly rounded 1/2 cup of batter into each waffle mold (see cooks’ note, below). Cook waffles according to manufacturer’s instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.
Another weekend, another waffle recipe! Maybe next week I will try a chocolate waffle, although that would probably be much more appropriate as a dessert (with vanilla ice cream on top…yum!) This recipe made nine waffles which was more than enough for the four of us. I like larger batches like this one so the leftovers can go into the fridge or freezer for quick breakfasts during the week for my kids. Next time I make these, I will plan ahead to have the candied bacon the recipe calls for! Thanks for reading, enjoy 🙂
Set your waffle iron a clean level surface, and set to preheat.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and brown sugar together in a large bowl. In a medium bowl, whisk together the oil, eggs, vanilla extract, and buttermilk. Make a well in the center of the dry ingredients, and fold in the wet ingredients. Stir until just combined (its okay to still be lumpy). Gently fold in the bacon, being careful not to overmix.
Cook in the waffle maker according to manufacturer’s instructions. Serve immediately or leave keep them warm in a 250 degree oven until it’s time to eat! 🙂