On Easter this year I made brunch. It was the first time in my adult life buying a whole ham, which is a surprise considering it's one of my partner's favorite foods. I wanted to try making fried ham, something I associate with my dad because he cooked whenever we made large breakfasts when I was a kid, and he likes fried ham and so do I. It was nostalgic and tasty.
I also wanted waffles. I make waffles so infrequently that I never remember what recipe I used for the previous batch, whether I liked it or not. Time to fix that by documenting them here!
I tend to pick simpler recipes that don't require whipping egg whites separately from the rest of the batter. I'm sure it tastes great, and maybe someday if I care enough about how different it tastes I'll try it, but usually when I decide to make waffles I want the batter to mix up quickly. Martha Stewart's recipe fit the bill.
Notes: I made a single batch. I "made" buttermilk with lemon juice and milk. (To make 1 cup, put 1 tbsp lemon juice or white vinegar in a liquid measuring cup, fill with milk to 1 cup, and let stand for about 10 minutes.) The recipe made about 9-10 waffles (7" diameter round), about 1/3-1/2 cup of batter per waffle. The batter was thinner than I was used to, which made it a little harder to work with in terms of making sure it didn't leak out the sides of the waffle iron, and was more liable to stick to the iron. Definitely brush the waffle iron with oil before adding the batter to the waffle iron. However, despite these extra challenges, I think the thinner batter made for a more light and crispy texture, which I liked. Extra waffles can be frozen after cooking for a quick, tasty meal or snack. We served them with butter and maple syrup, and I have also made fruit sauce with some water, sugar, and frozen mixed berries.
Verdict: I think I still want to shop around for more recipes but these were reasonably good for the effort.
RECIPE: Martha Stewart's Buttermilk Waffles
