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Fluffy homemade waffles perfect for a weekend brunch. Whip up a batch for the kids and stash the extra in the freezer for an easy weekday breakfast!
I’ve really let my weekend breakfast game slip for the last few weeks. The kids have been forced to find whatever they can to subsist on until I feel like getting up and making something substantial. I have just been totally disinterested in feeding anyone before lunch time. That probably makes me a terrible mother, or maybe it just makes me a regular mother, either way I can’t say that there haven’t been one too many bologna sandwiches at 8AM lately.
The problem with bologna sandwiches at 8AM (or leftover pizza, or a bucket of cheese balls, or tin of caramel corn) for breakfast is that I have nothing left to feed the little bottomless pits for lunch (ok, and its unhealthy). And man, can two 10 year olds put away some food. Like… a lot of food. Taco night now requires twice the taco meat of days past, a pot of chicken and dumplings no longer becomes a two-night meal, and the kids have long required their own large pizza if my husband and I want anything for dinner. My grocery budget is busting at the seams.
Therefore, this past weekend I busted out the waffle iron that was collecting dust to whip up an enormous batch of homemade waffles. Waffles must really be saved for a lazy weekend, unless you have more than one waffle iron. Really, if you want to have more waffles in your life you should just go ahead and buy multiples. Otherwise, waffle making becomes a drink-coffee-and-surf-the-internet-while waiting kind of cooking session. Not terrible, just don’t be in a hurry for waffles. This recipe is my favorite. Do you have to beat egg whites? Yes. Why? Because egg whites make the crust light and crispy and that is the best kind of waffle. Store the leftovers in the freezer and pop them in the toaster for a quick breakfast during the week.
- Heat your waffle iron.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside. In a smaller bowl, whisk together 6 tablespoons of the butter, buttermilk, milk and egg yolks. Pour the wet ingredients into the dry and stir until combined. In a large metal or glass bowl, beat the egg whites until nearly stiff (don’t stress over this too much. You aren’t frosting a cake. Get as close to stiff peaks as your arm will allow). Fold the egg whites into the batter until fairly well incorporated.
- Use the remaining butter to grease the waffle iron. Pour enough batter to fill your iron (mine takes about 2/3 cup per waffland cook until the outside of the waffle is brown and crisp. Serve immediately or hold in a warm oven until ready to serve. Continue with the remaining batter.