But every time I make them I vow to never make my old recipe again. I usually only make this homemade buttermilk waffle recipe whenever we have company because they are a tad bit more involved than my normal weekday waffle recipe. We’d load them with whipped cinnamon butter and then pile on the syrup! I could eat them plain or even sprinkle with a bit of powdered sugar (hello breakfast funnel cakes!). They were thin, golden, and slightly crisp on the outside yet soft and fluffy on the inside. One taste of these babies and it’s like I’m back in mom’s kitchen on a Saturday morning! She’d be blasting gospel music, usually that “I don’t want no peanut butter and jelly” song.Īt the same time, she’d be dancing and cooking those old-fashioned, homemade buttermilk waffles in that old, heavy waffle maker that occasionally left little traces of black specs from the waffle iron. I think one of the reasons why I love Roscoe’s waffles so much is because they remind me of those old-school waffles I grew up eating. I always order a sunrise drink, waffles, chicken wings, collard greens, and macaroni and cheese, YES GAWD!!!!! Just thinking about it makes me so happy! I made spicy fried chicken and waffles for dinner last night (for the first time ever) and it was UH-MAY-ZING! Why is this combination so good? Preheat waffle iron put a rack in the middle of your oven and preheat oven to 200☏. Every time we visit California the first place we stop to eat is at Roscoe’s Chicken & Waffles! My mommy always made the best waffles and I’ve tweaked her recipe very slightly to make these buttermilk waffles even better if that’s even possible!Īctually, they remind me so much of Roscoe’s waffles. 2eggs 1cups buttermilk 1stick butter, melted and cooled to room temperature 1cups all-purpose flour or 1 cups flour and cup wheat germ 2tablespoons. They are…how can I say this….the BEST!! I might be a tad bit biased here but…ok nope I’m not! They really are the best! : ) They freeze and reheat well too! Why? Many a waffle recipe swear up and down that this makes loftier, lighter, fluffier waffles or pancakes.Move on over Waffle House, Roscoes Chicken & Waffles, Ihop, Eggo and everybody else! Here comes MY MAMA’S WAFFLES!!! Beat the Egg Whites: Same as above, except beat the egg whites in a mixer until they hold soft peaks before folding them into the batter.It turned out to be a brilliant trick and less fussy than beating egg whites, so I thought I'd give it a try here. Why? I first discovered this unusual method in a pancake recipe on The Kitchn. Finally, the unbeaten egg white is folded into the batter. Buttermilk Waffles Recipe Whisk together your flour, sugar, salt, baking powder, baking soda and spices In a jug, whisk your eggs, buttermilk, melted butter. The yolks get mixed with the liquids, and then the liquids go into the dry ingredients. Separate the Eggs: Same as the two-bowl method, but separate the yolks and whites.This is also the method used by the majority of buttermilk waffle recipes that I found. Why? This way, the liquid ingredients get thoroughly mixed before going into the dry, giving you a more uniform consistency throughout.
Two-Bowl Method: Mix the dry ingredients in one bowl and the liquid ingredients in another, then stir the wet into the dry.Why? So easy you can make them while still half-asleep. Pour into dry ingredients and stir briefly until just combined. In another bowl, whisk together egg yolks, buttermilk, butter and vanilla. In a medium bowl, beat egg whites until stiff, but not dry. One-Bowl Method: Mix the dry ingredients, make a well in the center for the liquids, then stir everything together. In a large bowl, mix together flour, sugar, baking soda, baking powder and salt set aside.
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