Buttermilk Waffles

The only day of the week that I can count on a lazy morning is Sunday, so I usually make everyone breakfast. Sometimes bacon and eggs, sometimes pancakes, but lately it has been waffles. We all eat them differently — one with peanut butter, one with syrup and powdered sugar, the other with just syrup and I prefer them plain with some butter.

Buttermilk Waffles

• 2 cups flour
• 3 T. sugar
• 2 t. baking powder
• 1 t. baking soda
• 1/2 t. salt
• 2 c. buttermilk
• 1/3 c. melted butter
• 2 eggs, lightly beaten
• 2 t. vanilla

Put butter in a large Pyrex bowl and microwave until melted, let cool. In another large bowl combine flour, sugar, baking powder, baking soda and salt. Add buttermilk, eggs, and vanilla to the melted butter. This mixture will be lumpy, don’t over mix. Add buttermilk mixture to the flour and stir until just combined. Preheat waffle iron, when ready coat with nonstick cooking spray. Using a 1/3 c. measuring cup pour waffle batter onto center of iron. Cook until light indicates the waffle is done. I usually put my oven on warm and toss a cooling rack on the top shelf for the waffles as they come out. This keeps them crispy and warm until they are all done.