Recently, I had a craving for some good, from-scratch waffles. (As Hubby sums up cooking from scratch – always tastes delicious but makes a huge mess. That’s only because he’s the one that cleans up after me.) My craving made for a good excuse to try a recipe from Add-A-Pinch. It’s funny, when I’m working with a new recipe for just about anything, I’ll play around a bit and come up with my own take on things. Pancakes, waffles and all things baked (muffins, cakes . . . you get the idea) I stick to the original recipe the first time around. Guess I don’t trust my own instincts when it comes to baked-goods. Baking is a science all its own. It means being precise rather than a pinch here, a dab there. Cooking can be forgiving. Baking not so much.
The original recipe will make a lot of waffles. I cut her recipe in half for my little band of three, and there was still way more waffle batter than we could eat. Next time I’ll cut the recipe again. The waffles come up so buttery-delicious, you might not want to add more butter. Be sure to cook until dark golden for the waffle to reach a crisp exterior.
Don’t forget to cook up some delicious maple sausage links. (Check out my Perfect Link Sausage Every Time) To round out breakfast, serve with a few pints of fresh orange juice.
Oh, and one more little tip. If you want to keep waffles warm until you’ve cooked up enough for everyone, place a baking rack over a rimmed baking sheet. Place cooked waffles on the rack and hold in a warm oven. The rack will allow the air to circulate around the waffles, preventing them from getting too soft.
Buttermilk Blueberry Waffles
2 cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 cup blueberries, plus more for garnish
2 cups buttermilk
1/2 stick butter, melted
1/2 teaspoon vanilla
In a large bowl, whisk together all the dry ingredients – flour, salt, sugar, and baking soda.
Rinse blueberries and allow them to drain for a few minutes, then toss the blueberries into the flour mixture. Gently fold in the blueberries until nicely mixed and coated.
In another bowl, mix together buttermilk, eggs, butter, and vanilla. Pour the wet ingredients into the flour mix and stir together just until combined. Make sure everything is moist, no pockets of dry flour remaining.
Warm waffle iron, and cook to your iron’s instructions. Be careful not to over-fill iron, the batter will rise and spread out as it cooks.
Serve immediately with warm syrup and soft butter as desired. These waffles can also be garnished with a few extra blueberries.