Friday, February 20, 2009

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!

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I am an attorney, working mom of 3, who loves a bargain, a great deal and freebies. Who doesn't want the best, for less? Come here to see my triumphs and budget tribulations, good deals and my take on what the good life can mean...