Friday, August 28, 2009

I had some extra buttermilk handy so what did I do with it? I made waffles and pancakes of course.

Whole Wheat Buttermilk Waffles
Adapted from Mark Bittman’s How to Cook Everything

2 cups all-purpose flour (or 100% whole wheat)
1/2 tsp salt
2 TBL sugar
1 1/2 tsp baking soda
1 3/4 cup buttermilk*
2 eggs, separated
4 TBL (1/2 stick) butter, melted and cooled
1/2 tsp vanilla extract
Canola oil for brushing the waffle iron

Optional Additions: ground cinnamon, chopped nuts (walnuts
or pecans.

Combine dry ingredients. Mix together the buttermilk and
the egg yolks. Stir in the butter and the vanilla.
Brush waffle iron lightly with oil and preheat. Stir the
wet into the dry ingredients. Beat the egg whites with a whisk or electric
mixer until theymform soft peaks. Stir them gently into the batter.
Spread a ladleful or so of batter onto the waffle ironmand bake until the
waffle is done, usually 3 to 5 minutes. Serve immediately (with butter and
syrup or agave nectar!) or keep warm for a few minutes in low oven.

The pancakes I found over at Bethany Actually.

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