"grandmother's" Recipe For Buttermilk Waffles Recipe

Grandmother's Recipe For Buttermilk Waffles

Buttermilk waffles have been a beloved breakfast staple for generations, and this recipe has been passed down through our family for years. The rich and tangy flavor of buttermilk, combined with the delicate crispness of the waffles, creates a delightful treat that is perfect for a cozy family brunch or a special weekend breakfast. In this recipe, we'll be using sour buttermilk, flour, melted butter, eggs, baking soda, salt, and a touch of molasses to add a depth of flavor. Serve these waffles with your favorite toppings, such as maple syrup or honey, and indulge in a timeless classic.

Fun Facts:
- Waffles have been enjoyed since the Middle Ages, and the first waffle irons were made of two metal plates hinged together with wooden handles.
- In the United States, waffles gained popularity during the 18th century, and by the 19th century, they became a common breakfast item.
- Buttermilk, a key ingredient in this recipe, has been used for centuries in baking due to its acidity, which helps to activate the leavening agents and create a light and fluffy texture.

- 4 cups of sour buttermilk
- 5 cups of flour
- 1 tablespoon of melted butter
- 1 teaspoon of salt
- 1 tablespoon of molasses
- 3 eggs (separated)
- 1-1/2 teaspoonfuls of baking soda (dissolved in a little hot water)
- Maple syrup or honey for serving

1. In a large mixing bowl, combine the sour buttermilk and flour. Mix until a smooth batter forms.
2. Add the melted butter, salt, and molasses to the batter. Stir well to incorporate all the ingredients.
3. In a separate bowl, beat the egg yolks until well-beaten. Add the yolks to the batter and mix thoroughly.
4. Dissolve the baking soda in a little hot water, and then add it to the batter. Stir until well combined.
5. In another bowl, beat the egg whites until stiff peaks form. Gently fold the stiffly-beaten egg whites into the batter, ensuring not to overmix.
6. Preheat your waffle iron and grease it well with cooking spray or melted butter.
7. Spoon about 3 tablespoonfuls of the batter onto the hot waffle iron. Close the iron and cook according to the manufacturer's instructions until the waffles are golden brown and crisp.
8. Repeat the process with the remaining batter, greasing the waffle iron before each batch.
9. Serve the buttermilk waffles warm with your favorite toppings, such as maple syrup or honey.

- If you cannot find sour buttermilk, you can use sour milk as a substitute. Ensure that the milk is quite sour for the best results.
- This recipe makes approximately twelve waffles, but you can adjust the quantities according to your needs. Leftover waffles can be stored in an airtight container in the refrigerator for a few days and reheated in a toaster or oven.
- Feel free to customize these waffles by adding your favorite mix-ins, such as chocolate chips, fresh berries, or nuts. Just fold them into the batter before cooking.

Similar Recipe Dishes:
If you enjoy these buttermilk waffles, you might also like to try:
- Belgian Waffles: These light and fluffy waffles have deep square pockets, making them perfect for holding pools of melted butter and syrup.
- Blueberry Waffles: Add a burst of freshness to your waffles by incorporating fresh or frozen blueberries into the batter.
- Pumpkin Waffles: Celebrate the fall season by adding canned pumpkin and warm spices like cinnamon, nutmeg, and cloves to the batter.
- Chocolate Waffles: For a decadent twist, indulge in chocolate waffles by adding cocoa powder and chunks of your favorite chocolate to the batter.
- Gluten-Free Waffles: Use gluten-free flour and other alternative ingredients to make waffles suitable for those with dietary restrictions.

Enjoy the comforting flavors of grandmother's buttermilk waffles and create lasting memories around the breakfast table with this timeless recipe.



Viewed 1857 times.

Other Recipes from German

The Many Uses Of Stale Bread
"brod Grummella"
Croutons And Crumbs
"german" Egg Bread
Creamed Toast
Bread And Rolls
"bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah)
"frau Schmidts" Good White Bread (sponge Method)
Excellent "graham Bread"
Graham Bread (an Old Recipe)
"mary's" Recipe For Wheat Bread
"frau Schmidts" Easily-made Graham Bread
Whole-wheat Bread
Nut Bread
Frau Schmidts "quick Bread"
An "oatmeal Loaf"
Aunt Sarah's White Bread (sponge Method)
Recipe For "pulled Bread"
Aunt Sarah's "hutzel Brod"
Aunt Sarah's White Bread And Rolls
Aunt Sarah's Raised Rolls (from Bread Dough)
Clover-leaf Rolls
"polish" Rye Bread (as Made In Bucks County)
Perfect Breakfast Rolls