During the holidays I was in the baking isle at Wal-Mart when I overheard (okay I was eavesdropping) a conversation between two women. They were discussing making waffles for their family from scratch. The importance of this rare occasion was obvious from the tones of their voices and the excitment in each of their body language. Then one turned and said, “I’ll get the Bisquick”. It was at that point that my world turned on its axis! Bisquick?!? (Insert sound effects of two worlds colliding.)
There is nothing like real homemade waffles smothered in butter and your choice of toppings, so strap on your Domestic Ammo Belt and let's do this thing!
Whole Wheat Buttermilk Waffles
or Transitional Waffles
Plug in your waffle iron, you'll want it HOT!
Step 1: Seperate three eggs( yokes from whites) set aside.
Step 2: Combine Wet Ingredients:
3 egg yolks, beaten
1 1/2 Cup buttermilk
1/3 Cup Water
1/4 Cup vegetable oil, or melted butter (recommended)
1tsp vanilla
Step 3: Combine Dry Ingredients:
1 3/4 Cup whole Wheat flour or 1Cup wheat, 3/4 Cup White Flour
3 Tbsp Sugar
2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Baking Soda
Mix all of the dry ingredients together, leaving a well in the center.
Step 4: Beat 3 egg whites until very fluffy and stiff!
Step 5: Pour wet ingredients into dry ingredients and mix just till combined. Batter will be lumpy.
Step 6: Gently FOLD in beaten egg whites. Do not over incorporate. You will want to see sections of egg white still peaking out from the finished batter. Batter will look fluffy.
Step 7: Cook in a hot oiled waffle iron three to four minutes. Times will vary according to your waffle iron.
Step 8: Fact-Waffles are most enjoyable eaten while wearing a robe and fuzzy slippers!
Step 9: Go to the pantry and throw away your Bisquick!