It’s been awhile since I posted a Recipe For Two, so I decided it was time to get back at it. Its been awhile since I posted recipes with any consistency at all, for that matter. If you read around these parts very often, you’ve probably noticed that I haven’t been posting quite as much as usual. Things are a cha-cha-changin’ [in good ways!] and I can’t wait to tell you about it all… and even better, show you! Just expect things to be a little slow for the next month or so.
All those changes are coming soon, but for today, we have waffles. Buttermilk waffles. Exactly 2 buttermilk waffles.
This recipe is a spin on my favorite buttermilk waffle recipe. Keeping with the trend of my Recipes For Two, I just shrank the proportions down to a serving size perfect for two people. Here’s a hint though, if you’re only one person, the second waffle heats up great the next day in the toaster!
I use self rising flour in this recipe, and totally recommend purchasing a bag, because it comes in handy in quite a few recipes. If you don’t have any though, I’ve posted a link for how to make your own below.
These buttermilk waffles are perfectly spongy, with crispy edges, just the way I like them. The small addition of cinnamon gives them an extra kick of flavor, while the tablespoon of sugar makes them just sweet enough. The batter only takes a couple minutes to prepare, so whip it up while your waffle iron preheats, and you’ll have breakfast on the table in minutes!
- 1 cup self rising flour**
- 1/2 tsp baking soda
- 1 Tbs sugar
- 1/2 tsp cinnamon
- 1/4 c vegetable oil
- 1 cup buttermilk
- 1 egg
- 1 tsp vanilla
- Waffle iron
**A quick and easy way to make your own self rising flour from King Arthur.
Plug in your waffle iron and let it preheat while you mix the batter.
In a medium sized bowl, whisk together the self rising flour, baking soda, sugar, and cinnamon. In a separate bowl, whisk together the oil, buttermilk, egg, and vanilla. Pour the liquids into the dry ingredients, and fold together with a spatula, just until all of the dry ingredients have been absorbed. Be careful not to over mix so you don’t end up with tough waffles.
Spray the waffle iron with non-stick cooking spray and pour half of the batter into the center of the iron. Spread it with a spatula and close the iron. Cook for 5 minutes or until golden on the outside. Transfer the waffle to a plate, and cook the remaining batter for 5 minutes or until golden.
Top waffles with butter and syrup, or fresh fruit and powdered sugar.
These are my spin on my go to buttermilk waffle recipe from the Brown Eyed Baker.
Is it the weekend yet?