There aren't many things I love more than a Saturday morning that affords us the chance to eat breakfast as a family. Most of our mornings are splintered and rushed, so the chance to be together for a morning meal just feels exceptional and luxurious. Plus, I love breakfast food. I've tried a lot of waffle recipes. I find most of them to be pretty average. Or too tedious (whipping the egg whites to frothy peaks is too tedious for me - though that recipe did yield some delicious waffles). But I've finally found my go-to waffle recipe - simple and really, really good.
I hope this weekend allows you a slow morning at home and if it does, I hope you whip up a batch of these waffles, slather them with butter and some warm maple syrup (or yogurt and berries or strawberries and cream or boysenberry coconut syrup or the topping of your choice) and I hope you think to yourself, "This! This is the waffle recipe I've been waiting for."
2 c buttermilk
2 c flour
2 t baking powder
1 t baking soda
1/2 t salt
1/3 c butter, melted
In a large bowl beat eggs. Add buttermilk, flour, baking powder, baking soda, salt and melted butter and beat until smooth. Pour batter into center of hot, lightly greased waffle iron (if you don't have one of these, I think you should ask for one for your birthday) and cook 2-3 mins or until golden brown. (I like to leave mine in a bit longer so the outside is golden and crisp, but the inside is still soft.) Makes 4-8 waffles, depending on the size of the iron. We usually get 6 or 7 per batch. Also, these waffles freeze beautifully and reheat just right in the toaster.
*recipe from Julie Jensen's Essential Mormon Cookbook