At the farmer’s market on Saturday, we decided to splurge on some fancy maple syrup. We’d passed the vendor many times, but only recently ran out of our old batch of maple syrup, so it was time. I only had a vague idea that with maple syrup, the darker the better, but it was after the guy working at the booth showed his enthusiasm for the dark syrup that we knew it was worth the splurge. As he told us, once you get into the dark stuff, it will be what you compare all future maple syrup too. And boy was he right. It really was more maple-y, with a really deep flavour. And the best part? It wasn’t nearly as sweet – so you tasted the maple instead of just crazy sweetness. MmmmMmmmmMm. Oh yes, we will buy this again.
Of course, now we were required to make waffles for our Sunday breakfast. We whipped out the Joy of Cooking to try a repeat of a recipe we made last weekend. We had actually intended to post about just how awesome this recipe was *last* weekend, but… well, we ate it so fast we never got photos. At least now I can say which version of the two we made was better. And surprise, surprise: Extra butter = Better Waffle! Go figure, right?
The Joy of Cooking gives a pretty long preamble of why butter in waffles is worth it. But you know what? I think anytime anyone tells you that something is just as good without the butter originally called for in a recipe, you can pretty well know that they are lying. Butter? It makes things taste good. Of course, this means you should probably eat less or cook different things now and then, but if you’re going to have waffles for breakfast, you may as well have damn good waffles for breakfast, yes?
I give you, Damn Good Waffles:
aka, Buttermilk Waffles
Courtesy of Joy of Cooking
Makes about 6 waffles (or 4 with my belgian waffle maker)
- 1 3/4 cup all-purpouse flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3 eggs
- 1/2 cup butter, melted*
- 1 1/2 cup buttermilk
- Preheat your waffle maker.
- Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl.
- In a separate bowl, whisk together the eggs, butter, and buttermilk.
- Pour the wet ingredients into the dry mixture and mix with as few strokes as possible.
- Add your dough to the waffle maker and cook until done. My belgian waffle maker needed about 3/4 cup of dough to fill it properly.
* Along with my comment about butter, above. The recipe calls for anywhere from 1/4 cup to 1 full cup butter. The first time I made it, I used 1/2 cup, or 1 full stick. They were heavenly. I do think they could be even more heavenly with DOUBLE the butter, but… I also think if you had that much butter a normal person would only be able to eat 1/2 a waffle, tops. They are very, very filling with that much butter. The second time I made them I used the 1/4 cup butter, and I could tell the difference. They weren’t nearly as rich. So I would suggest you go with the 1/2 cup butter (at least).