I don’t know about y’all, but after making breakfast every Monday through Friday, the menu can get bor-ring. Not only do I get tired of fixing the same thing, I need food that I can put on the table in a hurry with as little fuss as possible. TA-DA…waffle iron to the rescue! I finally found the best Buttermilk Waffle recipe and the great thing is, you can make a BIG batch, freeze them, then heat them up in the toaster. Hallelujah! This has made a big difference in our morning routine since we don’t have to have the same ol, same ol, everyday – now, it’s just waffles on demand.
Of course, I couldn’t just let this recipe go as it was, I had to give it a little southern twist. I had some sausage crumbles that were left over from another dish and they were just calling out for waffles & syrup! Simple and easy, just add your batter to the waffle maker then sprinkle on the cooked sausage. It’s the perfect match with warm syrup, add a little fruit on the side and you are ready to start your day.
- In a medium size bowl, whisk together flour, baking powder, baking soda, salt.
- Make a well in the middle of dry ingredients and stir in buttermilk, butter and eggs.
- Stir until thoroughly mixed – batter will be thick.
- Pour a scoop of batter into waffle maker – size of scoop will differ depending on size of waffle plate.
- If adding sausage – sprinkle 1/3 cup of crumbled cooked sausage on top of batter then continue with cooking instruction.
- Close lid and cook for 4 -5 minutes or until golden.
- Serve immediately with warm syrup.
- If Freezing – let cool on a baking rack. Place in an airtight freezer bag with parchment separating each waffle.
A Couple of Things ~ if you have a thing against bacon, you can always substitute chopped bacon. When I put the waffles in my toaster, due to the size, I break them in half with the round edge at the top then reheat on the “toast” setting. Yum….