Posts Tagged "breakfast"

Buttermilk Waffles


I’ve always been a waffle girl. I would eat them every day, if I could. This recipe is my absolute favorite. It’s perfect for Sunday brunch or those long days when you just want to eat waffles for dinner. It is not exactly healthy but who cares? If you want to add more fiber, you can replace a quarter cup of the all-purpose flour with whole wheat flour. I have also replaced the sugar with honey.

This recipe is from The King Arthur Flour Baker’s Companion (The All-Purpose Baking Cookbook), which if you don’t own, you must stop reading this and go buy it immediately. It is one of my favorite baking books.

Buttermilk Waffles:
2 large eggs
1 3/4 cups (14 ounces) buttermilk
1/2 cup (1 stick) butter, melted and cooled down to room temperature
2 teaspoons of vanilla extract

1 3/4 cups ( 7 1/4 ounces) all-purpose flour
2 tablespoons sugar (optional)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Beat the eggs and then add the buttermilk, butter, and vanilla. Beat together. In a separate bowl, mix all of the dry ingredients. Add the dry ingredients to the buttermilk mixture and mix. The batter will be thick. Each waffles iron is different, so follow the instructions that come with your iron in order to know how much batter to use at a time and how long to cook the waffles. Mine takes around 2 minutes 15 seconds.

These are delicious with maple syrup, of course, but I also like snacking on them with peanut butter. Double the batch and freeze the extras. They reheat well in a toaster and still come out crispy. Enjoy!



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Cornmeal Buttermilk Pancakes

Another Sunday morning pancake recipe! This one I got off of Bon Appetit’s website, and it’s so perfect that I didn’t even modify it. Next time I might try replacing the sugar with honey. Since it’s such a good recipe, I’m simply going to post the link here and my photos. This was my first time making cornmeal pancakes, so I may experiment some more with various recipes but, for now, follow the link and enjoy!

Cornmeal Buttermilk Pancakes

Cornmeal Pancakes

Cornmeal Pancakes2

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Banana Oat Pancakes


Update: It has been over two years since I first posted this recipe, and in that time I have gone from just learning how to run to training for my first marathon. These pancakes remain one of my favorite post-run recovery treats. I no longer add any buttermilk to the recipe, and I only add sugar or honey if I’m not using maple syrup on top. As a hungry runner, I’ve been known to nearly devour the entire batch in one sitting, so I suggest doubling the batch if cooking for multiple people. 

Sunday morning is simply not complete without either pancakes or waffles. Though I grew up eating traditional buttermilk pancakes every Sunday morning (complete with Mickey Mouse ears), these days I like to switch up my pancake batters a bit. This recipe is good for winter when fresh berries aren’t available. It is based off a recipe found in King Arthur Flour Whole Grain Baking (9780881507195). I use honey instead of sugar and I add buttermilk (I prefer a thinner, less dense pancake). Also, if you’re cooking for multiple people, you’ll want to double it. I’ve been known to eat nearly the entire batch myself.

Begin by smashing:

3 small or 2 large bananas

Mix in:

2 tablespoons unsalted butter, melted

1 tablespoon lemon juice

1 tablespoon sugar or honey (I omit this if I’m using maple syrup on top)

Beat in:

2 eggs

In a separate bowl, mix:

1 cup of oat flour (I make my own by pulsing old fashioned oats in the food processor until fine like flour)

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Form a well in the center of the dry ingredients and stir in the wet ingredients. Stir just until mixed (lumps are normal). Let sit 10 minutes.

Cook on a griddle or skillet. I prefer large pancakes, but I suppose you could do small ones. Flip once bubbles appear around the edges.

This pancakes are actually quite good on their own, but who doesn’t love maple syrup?




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