With Mother’s day around the corner, I thought it would be great to share a tasty breakfast for mom. Your gonna love what I came up with.
I have a great recipe for quick buttermilk waffles recipe but, it does require you to separate the egg and white the whites. This recipes is much easier because there is no need to whip egg whites and it is all made in one bowl!
If you don’t have buttermilk you can always make your own by adding 1 Tbsp of lemon juice or vinegar to a liquid measuring cup and fill the rest of the way with milk to make 1 cup. Then let it sit for a few minutes and use in place of buttermilk.
However, when making pancakes or waffles, I recommend you use actual buttermilk if you can. It has a thicker consistency which will result in a thicker batter. Plus, I really think you can taste a difference and they tend to turn out more tender.
Be sure to come back tomorrow for a syrup recipe to serve these with. The syrup is a must in my opinion!
- 3 cups buttermilk
- 3 eggs
- 6 Tbsp melted butter
- 1 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3 Tbsp sugar
- 3 cups flour
Recipe adapted from Rae Gun Ramblings.