Tangy Buttermilk Waffles

I love waking up Saturday mornings knowing I have an entire weekend for myself. I always look forward to sleeping in but rarely does that end up happening. However, waking up early has it's perks! I had plenty of time to make these deliciously tangy buttermilk waffles, topped with sour cream and blueberry preserves. (Photos still with the iPhone 3G.)

I inherited this ancient waffle iron from my mom but it still works like a charm. Replacing milk with buttermilk gave the waffle its unique flavor. I was planning to have a simple waffle with maple syrup, but the buttermilk and egg flavors came through so much, that adding a dollop of sour cream and a spoonful of blueberry preserves balanced the whole thing out very well. This meal will make you feel very sophisticated, like a French Aristocrat. If you speak French it will really help this breakfast experience. Bon Apetite!

Tangy Buttermilk Waffles

adapted from the Joy of Cooking

1. Sift into a large bowl before measuring:
1 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 tbsp sugar

2. Separate the whites and yolks from 3 eggs.

3. Mix together in a medium bowl:
3 egg yolks
2 tsp melted butter
1 1/2 cups buttermilk

4. Make a whole in the center of the flour mixture. Pour in the liquid mixture and combine with a few strokes.

5. Beat the 3 egg whites until stiff but not dry and fold them into the batter until just blended.

6. Pour it into your waffle maker.


Top with sour cream and jam or honey.