Dear internet, here is a treat.
Once upon a time, a long, long, time ago, a relative of mine brought a waffle iron up to ({filename}my-happy-place.md) of the lake in Pinecrest, California. Not knowing what else to make with it, another relative of mine (my grandmother, I’m told), modified a buttermilk waffle recipe and posted it on the inside of a cabinet.
Every year for 34 years I’ve enjoyed these waffles. It’s the hallmark of my summer. I write now, dear internet, to share this goodness with you.
And there it has stayed since long before I was born. You can see the weathering on the scotch tape from decades of summers and winters.
The ingredients are:
1 7/8 cups of flour 2 cups buttermilk 2 teaspoons sugar 1/2 teaspoon salt 1 teaspoon baking soda 1 1/2 teaspoons baking powder 4 tablespoons melted butter 2 eggs beaten
I once tried to find the recipe online. It’s similar to a Betty Crocker recipe, but like I said, it got modified over the years. Perhaps for the higher elevation, perhaps for the crazy old waffle iron. I don’t know. But you’ll find that these waffles are perfect. Here’s the optimized instructions for how to make them.
Fold in the eggs. Again, don’t over-mix or beat the batter. It’ll take several folds, but your batter is ready as soon as the golden egg froth disappears. Do this part slowly.
Set the stage. Melted butter is great for waffle iron preparation.
And share with people you love.
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