I sometimes get the urge to make a whole mess of pancakes or waffles on a lazy Saturday morning. I happen to have had a bit of buttermilk in my fridge, so I decided to peruse AllRecipes.com for a great buttermilk waffle recipe.
I’m happy to say, I found one! In fact, these waffles were so good I decided to make them again, this time doubling the recipe so I could freeze them.
I’m going to warn you though – while this recipe is simple to follow, there are definite steps you will need to follow. Don’t skip them! They result in what I think has got to be the absolute best waffle batter I’ve ever worked with.
- 4 1/2 cups flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup butter
- 4 cups buttermilk
- 6 eggs, yolks & whites separated
While I set the recipe to make “12 servings” on the AllRecipes.com recipe, the batter was enough for me to make 15 waffles this morning. We ate three right away, and still had 12 to freeze. I actually purchased enough ingredients to make 24 servings, but it would’ve overflowed my bowls. So you may need to work in batches if you want to make this recipe many times over.
Once cooled to room temperature, you can just freeze them in freezer bags. I did test this recipe over the weekend to make sure they’d freeze and reheat well. I can vouch that they did!
As you can tell from the photo above, one large waffle can easily be broken into fourths. I did that and then just popped them into my toaster. These waffles have the perfect texture – crisp on the outside, but soft and delicious on the inside. This was true even after freezing and toasting.
Now my son is begging me to make homemade syrup with all the blackberries we picked….