Happy International Waffle Day! My family loves waffles. And I prefer making them over pancakes because I can sit at the table while everyone makes their own waffle. We love them so much, we’ve worn out two Belgian Waffle irons in less than ten years.
One weekend morning a few years ago, I ran out of Bisquick (yes, I used their pancake and waffle recipes for years.) I had promised the kids waffles and needed an easy waffle recipe, one without the beaten eggs whites, etc. I found one that said it was “easy”, but it called for two cups of buttermilk. I didn’t have buttermilk, so I looked online for a substitute. The solution was to make my own buttermilk with lemon juice.
My kids loved this recipe! The waffles were crispy on the outside and chewy on the inside and they tasted great. We haven’t purchased Bisquick since. After making the recipe for many a Sunday breakfast (and many “breakfast for dinner” nights) with lemon juice, I made it with actual buttermilk. Result? We hated it. Real buttermilk made the waffles too dense and chewy. They also lacked the fruity taste that went well with my favorite, blueberry syrup. So we never use real buttermilk now.
Surprise your family tonight with a celebration of waffles for dinner or dessert!
2 cups milk
2 tablespoons lemon juice
2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
½ cup (1 stick) of unsalted butter, melted. If using salted butter, reduce salt to ¼ teaspoon
Toppings of choice!
Mix milk and lemon juice, set aside. The milk will curdle a bit.
Mix flour, sugar, baking powder, baking soda and salt in a large bowl. Add milk and lemon juice mixture and eggs. Mix well. Make sure the melted butter is not too hot, so it won’t cook the eggs in the batter. Mix all the butter into the batter.
Heat waffle iron to desired temperature and add batter in amounts recommended by your waffle iron.
Serve with butter, syrups, nuts, whipped cream; any topping you like!