Belly's Belly

Waffles! January 15, 2010

Usually by Sunday morning I’m starting to perk up a little bit. The week exhausts me. Work plus toddler plus more work equals a very tired and cranky me but Saturday is recoup day and by Sunday I’m feeling almost human again.

And Sundays around our house start with waffles. Sometimes we go the pancake route but if Belly has her choice waffles it will be. I think it has to do with the fact that she loves that I yell, “Waffles!!” Everytime the waffle iron dings. 

© Sean Sime

 But maybe it’s just that they are so crispy on the outside and soft on the inside or the fact that she gets to dip them in maple syrup. Either way, you should give them a go!

Basic waffle recipe courtesy of Alton Brown:

4.75 ounces whole wheat flour

4.75 ounces all purpose flour

3 tbsp sugar (I tend to use less)

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

3 eggs

2 cups buttermilk

4 tbsp butter (melted)

Plug in the waffle iron. Combine dry ingredients. I sift them once but it’s not a requirement. Belly just loves the sifter. Beat eggs well. Mix butter, buttermilk and eggs and then combine with dry ingredients and don’t over stir. Lumps are good in this case. Let them sit a few minutes and you’ll get nice bubbles which make the waffles really light. Ladle into your waffle iron according to your own experience, mine takes a good 3/4 cup of batter for one waffle. And that’s it! Ding, Waffles!!

© Sean Sime

This recipe makes enough for four adults or two adults a toddler and some left over. They freeze very nicely and heat well in the toster over, not unlike an Eggo. I’ve also found, that if you’re a little short on buttermilk, you can add orange or grapefruit juice (thanks Dad!) to top off the liquid and you get a little extra sweetness and a little more carmel crunch.

Photos courtesy of Sean Sime.