Imagine the aroma of a freshly-cooked waffle wafting out of the internal air pockets with each fluffy bite.
Last Saturday, Mini Whipped requested homemade waffles for breakfast. We didn’t have any buttermilk so we settled for oatmeal. With waffles stuck on her mind, she insisted on getting to the store for the necessary ingredients and surprising the rest of the family with a waffle breakfast the following day.
One of my favorite things about making waffles is the leftovers. We usually tuck the extras away and break them out for dinner a day or two later. Eating decadent breakfast foods in the evening never ceases to excite me. A carb-centered, syrup-soaked meal at the end of the day feels like breaking a rule and getting away with it.
Though these Liege Sugar Waffles are hard to beat, they are more of a sweet treat on their own than a meal. When I made these pumpkin waffles, I had great results from separating the eggs, whipping the whites and folding them in at the end. So, I followed suit with this recipe. I started with this recipe and added some sugar and touch of vanilla, which further elevated the already heavenly scent! Though using three bowls and whipped egg whites takes extra time, we think it’s worth it. The waffles are so fluffy inside.
To reheat these waffles I usually microwave the frozen waffles for 15 seconds to defrost them and then put them in the toaster oven to add a little crunch. The microwave defrost keeps them from getting overly cooked in the toaster. Though I have been enjoying a Belgian waffle maker because I like the thicker waffles, this recipe also works in a regular waffle maker.
Basic Buttermilk Waffles
Makes about 10, 4-inch square Belgian waffles
3 eggs
2 cups buttermilk
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon baking soda
3 Tablespoons white sugar
6 tablespoons butter, melted
1/2 teaspoon pure vanilla extract
Begin heating your waffle iron.
Separate the eggs putting the whites and yolks in separate mixing bowls. Beat the egg yolks and add the buttermilk. In a third bowl, mix dry ingredients together (flour, baking powder, salt, baking soda, white sugar) and combine it with the egg mixture. Stir in the melted butter and vanilla until just combined. Beat egg whites until stiff peaks form. Gently fold the whites into the batter. Just 10 or so folds – don’t over mix!
Bake waffles in your iron until golden brown. Serve immediately.
To Freeze Waffles: Cook until just light brown. Let the waffles cool. Lay them on a baking sheet and freeze for 20 minutes. Put them in a ziplock bag or airtight container and return to the freezer. To eat frozen waffles, cook in toaster oven. I usually microwave them for 15 seconds or so first to thaw a bit before toasting.