It may be tempting to buy a box of pancake mix and call it breakfast. If that’s all you’ve had – waffles will still be a wonderful breakfast treat! At Grandma’s house we like to step it up a notch and make waffles worth the carbs.
Back when boys wore long hair and girls wore short shorts, I received a cook book as a wedding gift. My mom had found a copy of her favorite starter cookbook at a garage sale and I was thrilled.
This cookbook had been written when boys wore crew cuts and girls wore petticoats under skirts that swished. Women wore hats and gloves when they left their house. Manners and table settings were important. No food came from kits or mixes.
My copy is in my house up north full of notes, burn marks and stains from years of kitchen spills. Many of the recipes need to be updated to todays available ingredients and cooking tools.
The original version of this waffle recipe suggested using bacon fat where I use cooking oil – and you may prefer something lighter still. Don’t be afraid to play with the recipe to meet your family’s tastes – I did!
Grandma's Best Waffles
- waffle maker
- 2 eggs beaten
- 2 cups buttermilk
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups flour
- 1/3 cup cooking oil peanut oil is terrific
- In a large bowl, beat eggs
- whisk in buttermilk until golden
- sift dry ingredients into buttermilk mixture
- whisk until smooth
- add to waffle maker and cook according to your waffle maker's instructions.
- Add nuts to waffles after they batter is on the waffle iron
- Fresh fruit and berries rounds out the breakfast
- Use pecan or walnut oil instead of the vegetable oil for a rich treat
Spread the extra waffles on a cooling rack and let them come to room temperature before packaging to put in fridge or freezer. If you stack them on parchment paper and then put in a good bag you can pull them out one at a time to pop in the toaster for another day’s treat.