Recipe Friday: Shortbread Waffles

We are big pancake fans and my husband is very particular about pancakes made with real buttermilk. Our favorite pancake recipe (which you will probably see in a future post!) uses 3 cups of buttermilk. So when we buy the quart of buttermilk, it leaves us with a weird cup or so of buttermilk leftover. I hate for food to go to waste so when I discovered a delicious shortbread waffle recipe that did not call for buttermilk at all, I modified it to include both whole wheat flour and buttermilk! So here ya go:

1 3/4 cups flour (1/2 regular, 1/2 whole wheat)
1/2 cup brown sugar
1/2 cup granulated sugar
2 eggs
3/4 - 1 cup buttermilk
2 tablespoons lemon juice
*1/2 stick of melted butter (I'm listing this as optional as you can also use a tablespoon of vegetable oil to keep it from sticking to the waffle iron. I usually just spray the iron with cooking spray)

Plug in/turn on waffle iron (mine is set at between 3-4 out of 5 on the heat scale). Beat the eggs until fluffy then beat in the sugars. Stir in the flour by 1/2 cup at a time and then stir in the buttermilk and lemon juice. Batter is super thick - use a 1/2 cup dry measuring cup to place a scoop of batter on the waffle iron. Cook according to your iron's directions. I've found that these actually crisp once they are removed from the iron. I usually serve these with fruit and not syrup (there's already a lot of sugar in there!!).

They freeze really well so any leftovers go into a freezer bag. Pull out of freezer and pop in your toaster for weekend breakfast deliciousness on a busy weekday!

Many thanks go out to Gayle, who hosts The Grocery Cart Challenge recipe swap each Friday. She's got an excellent homemade Ranch dressing recipe this week - go check it out!