Here’s the thing about buttermilk: You probably don’t keep it on hand all the time, but it’s so handy to have available for a great many purposes. It keeps for a long time. What? Did you think it was going to go sour? Here’s a news flash….it IS sour! Not spoiled, just sour tasting. Did you know you can make a substitute for buttermilk by adding a little vinegar to regular milk to sour it. So, no need to worry about the sour thing. Once you have some, it’s easy to find ways to use it up. Like, you will get some buttermilk because you want to make waffles (or pancakes)…and then you will make more waffles (or pancakes) because you have buttermilk. If waffle-ing gets boring, just switch to scones. There’s another use for buttermilk. See, easy!!
If you worry that you won’t use the buttermilk often enough to justify buying a quart, consider keeping a canister of powdered buttermilk in your pantry. It is available in the baking aisle of the grocery store. With this you can make up exactly the amount you need for a recipe by adding the buttermilk powder to water and mixing well. I always have this on hand as well as a quart of buttermilk in the refrigerator.
Buttermilk is the liquid of choice in this recipe because it lends a slight tanginess to the waffle, and it is so complimentary to the cheese. Chances are you will put something sweet on your waffle, so that tang brings everything into balance.
These waffles raise up nice and high and are very light. Any leftover waffles can be used to make a ham sandwich, or try sliced banana and crispy bacon sandwiched between two waffles. Yum!!
BUTTERMILK WAFFLES WITH CHEESE
Yield: makes about 8 6-inch waffles
- 2 eggs
- 1 1/2 cups milk ( regular or low-fat)
- 2 Tbsp. vegetable oil
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp. salt
- 2 cups grated cheddar cheese (or more, to taste)
1. In a large batter bowl, whisk together the flour, baking powder, and salt.
2. In a separate, smaller bowl, blend together the eggs, milk, and oil. Add to dry ingredients and stir to blend. Batter may be lumpy. Stir in the cheese.
3. Heat waffle iron to hot and spray with non-stick cooking spray. Pour batter into center of waffle iron (about 1/2 cup per waffle). Bake 2 1/2 – 4 minutes, following cooking times as per your waffle iron. Generally 2-3 minutes will give you a soft waffle, while 4 minutes will make a crispy waffle.
We love these waffles for dinner with a meat such as ham or sausages. I also think they would be very good as the basis for chicken and waffles. Use your imagination to think up other ways to enjoy them.
SOURCE: Will It Waffle?
good old buttermilk waffles are always the best!!
Hi Geri, Yes, buttermilk does great things for a waffle!! Thanks so much.
Waffles with cheese…yum!
My sentiments, exactly! Thanks for the comment.
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