Cookin' with Leo
RICH BUTTERMILK WAFFLES
Seems like just the other day I was doin' breakfast up in a hurry and got out a box of all purpose, biscuit, muffin, pancake, waffle, and whatever else mix, an' combined a batch of waffle dough. Well, all I really had to do was add a egg or two and some water or milk, it gave me a choice, so I used the milk, of course, since I ain't no calorie counter. But, then later on I got to thinkin' (yeah, that's possible too) how Gramma used to do it when I was growin' up, whenever. She never had no store boughten quick fix mix back then, so she done it from scratch, however. And, of course, bein' the nosy, pesky, inquisitive, little, kid that I was, I had to watch everything Gramma done. An' now thinkin' back on them days when everything was made from scratch an how good it was then, I dug deep into my memory files, no not the computer, my magnificent mind that is, an' came up with Gramma's original do it yourself recipe.
This is what you need:
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 3/4 cups buttermilk
2 eggs, separated
4 tablespoons (1/2 stick) butter, melted and cooled
1/2 teaspoon vanilla extract, the good stuff what has some alcohol in it.
This is how you do it:
Brush a little butter on the waffle iron while it is warming up.
Combine flour, salt, sugar, and baking soda.
Mix together the buttermilk and the egg yolks. Stir in butter and vanilla.
Stir the buttermilk mixture into the flour mixture.
Beat the egg whites
with a wire whisk, or electric mixer (don't rightly remember gramma haviin' one a' them), until they hold soft peaks; stir gently into the batter.
Spread a ladleful of batter onto the hot waffle iron and bake
until the waffle is golden-brown, usually 3 to 5 minutes.
Serve immediately, or keep warm for a few minutes in a low temperature oven.
Makes 8 to 10 waffles.
Ya'll all enjoy gramma's cookin' brought to you
Leo C. Tha's Me.
An' ya'll take care now, an' come on back an' visit a spell next month,