So, I love breakfast for supper. Usually, I’m an eggs and bacon kind of eater, but every once in a while, you want something you can slop syrup over and push around the plate. That’s when I turn to waffles.

There are two kinds of waffle batters I have made. Yeast waffles require that you make the batter several hours, or better yet, a day or so before you cook it.  And while I plan ahead far enough, I rarely have room in my refrigerating for a big ole bowl of waffle batter.  When I just have an urge, I turn to a chemically leavened waffle batter.


2 cups of all purpose flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon of salt
4 tablespoons of unsalted butter, melted and slightly cooled
3 large eggs, beaten (things work a little easier if they are about room temp)
2 cups of buttermilk
3 tablespoons of sugar

Mix the flour, baking powder, baking soda, and salt together in a bowl and set aside. (To get them really mixed, put them in a food processor for about 5 seconds).

Mix the butter and the eggs together…you want the butter here to still be liquid but to be cooled enough not to curdle the eggs…and the eggs to be warm enough not to chill the butter solid when it’s added. Add the buttermilk and sugar and mix thoroughly.

Pour the egg mixture over the flour mixture and gently mix until the flour is completely mixed in. Don’t stir too vigorously, or you will get tough waffles. Once mixed, set the batter aside to rest for about 5 minutes.

Plug in your waffle iron (yes, you really do need one for this). Once it’s hot, either spray with non-stick spray or brush lightly with butter. ladle 5-6 ounces of batter into the center of your waffle maker and close. If you like really crisp waffles, cook them for 1-2 minutes after the waffle maker beeps that it’s done.

Serve your waffles immediately, or keep them on a baking sheet in a 200 degree oven to keep them warm.

I like to eat mine with lots of butter and maple or chokecherry syrup.

You can make a chocolate version of these waffles by adding 1/2 a cup of cocao to the flour mixture and 1 teaspoon of vanilla to the egg mixture. Add 1/2 a cup of mini chocolate chips after the batter is mixed. Top with whipped cream;).

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