I love breakfast. Breakfast for breakfast, breakfast for lunch, breakfast for dinner. Making it, eating it, drooling on it, I’m not picky.
Sears on Robson was having a sale last week, so I jumped at the opportunity to expand my breakfast making repertoire by purchasing a Cuisinart Waffle Maker.
On sale for $37.49, this Classic Waffle Maker was a great find. On Saturday morning I used the following recipe to make 6 fantastic golden brown, fluffy waffles. I should mention that partial success with this recipe is due to the fact that the waffle maker I bought has a light system – red is lit while the waffle is cooking, and green is lit when the waffle is golden brown (at setting 3.)
Kait’s Less-Guilt Buttermilk Waffles
- 2 cups whole wheat flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1+1/4 cup skim milk
- 1+1/2 tbsp white vinegar
- 4 tbsp olive oil
- 2 large free range eggs
Method: (yields 6 medium sized waffles)
- Combine milk and vinegar in a large mixing bowl, and let stand for 10 minutes (this is a quick & easy way to create buttermilk.)
- Add olive oil & eggs to the bowl, whisk.
- Add remaining dry ingredients to bowl, whisk until smooth.
- Coat waffle iron with non-stick spray, preheat to setting 3 (or a medium setting.)
- Scoop waffle batter onto iron in 1/2 cup increments, spreading evenly.
- Heat until golden brown & serve.
Waffles can be kept warm in the oven at 200 degrees or frozen until needed