Don’t you just love Sunday mornings? I adore snuggling with my hubby while sipping coffee and reading a good book. We lounge around until noon and then leisurely make our way downstairs to watch movies all day. Oh wait….that was life BEFORE the kids.
Nowadays, Sunday morning is a non-stop tornado of activity!
7:00 a.m. my darling daughter calls me from her crib, desperately needing a diaper change. My loving son stumbles into our bedroom begging to play video games. My eyes flutter open and I realize that the mad Sunday rush is here yet again. Time to get the kids dressed, fed and presentable for church. Somewhere in this mad rush I manage to get in a shower and find an outfit that is appropriate for public viewing (no yoga pants in church…thankyouverymuch!). It’s insanity. You would think that I’d learn to plan ahead.
On those rare Sunday mornings when I actually have my act together, I like to spoil the family a bit by making a good, hearty breakfast. Santa was kind enough to buy me a waffle maker this year. I tell you, next to my mini van and my engagement ring, it was the best Christmas present ever! Yes, I truly am that low maintenance.
I’ve really enjoyed experimenting with different recipes for waffle batter. I’ve found that Bisquick mix, while it makes outstanding pancakes, makes pretty dry and tasteless waffles. Other waffle mixes I’ve made have been too dense or not puffy enough. After much trial and error, I finally found the perfect mix!
I give complete credit to Mr. Alton Brown and the Food Network for this recipe. I had nothing to do with it. I just thought I’d pass it along and share the love.
- 4 3/4 ounces all-purpose flour, approximately 1 cup
- 4 3/4 ounces whole-wheat flour, approximately 1 cup
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 3 whole eggs, beaten
- 2 ounces unsalted butter, melted
- 16 ounces buttermilk, room temperature
- Vegetable spray, for waffle iron
Preheat waffle iron according to manufacturer’s directions.
In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the iron according to the manufacturer’s recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
Here’s a handy-dandy tip from your old pal, Liz: If you don’t have any buttermilk, just add one tablespoon of lemon juice or vinegar to a cup of milk. Viola! Home made buttermilk substitute!
There you have it… the best food that Sunday morning has to offer! Top these golden beauties with syrup and butter or berries and whipped cream. You could even go hog-wild and make a fried egg, bacon and cheese waffle sandwich. Not that I’ve ever done anything THAT unhealthy. *ahem*
Speaking of healthy eating….Liz Land is going to get a bit healthier. It seems that my love of all things creamy and buttery has caught up with me. Time to lower the fat and cholesterol intake. I’ve been experimenting with some new healthy alternatives to my old favorites. Hope you stick with me on this.