Buttermilk Waffles

If I had to pick one meal to eat for the rest of my life, it would most likely be some kind of breakfast. Something dripping with syrup and a nice crispy side of bacon. I L-O-V-E breakfast! I mean come on. Most breakfasts consist of eggs, butter, flour, and sugar. Sounds like dessert disguised as a meal if you ask me. And if I had to pick an ultimate breakfast favorite, it would probably be waffles. Thick fluffy waffles drenched in sweet sticky maple. Mmm..

Okay, so we’re all friends here right? Cause I’m about to let you in on a little secret. Waffles bring out my crazy. Not the “I’m crazy for waffles” crazy, but the “I’m pretty sure there’s something wrong with you” crazy. I’ve told you about some of my food idiosyncrasies before—my hatred for vegetables, my dislike of squishy food (like baked fruit), liking one form of a food and not another (love apples, hate almost anything made with apples--and the exact opposite with oranges). But I haven’t shown you the level of crazy waffles bring out.

I’m very particular about my waffles. Like... OCD particular. First of all, they have to be round. None of this square or fancy shaped waffle nonsense. Round waffles or no waffles at all. (I actually owned a square waffle iron a long time ago. I didn’t make waffles for years because of it. I hated that thing.) You see, they have to be round because I have to cut them into quarters. And once they’re quartered, I have to cut off the rounded edges. Turning them into... yep, squares. (Which, you know, given my hatred of square waffles, makes perfect sense. Like I said, crazy.) (BTW- I do the same thing with pizza that’s been cut into squares, instead of slices. Corners first. Always.)

And the crazy doesn't stop there. After they’re cut into squares (that they could not start out being) I cut off the right third of the square. And then divide the remaining rectangle into thirds from the top down. I do this every. single. time. And I probably shouldn’t even mention that the syrup has to be poured methodically into each and every square—no haphazard drizzles here—to the point of saturation, so there’s ample syrup in every bite.

I don’t know when it started. I don’t know how it started, but it’s just what I do. I know, I know. They're just waffles. They taste the same no matter how they're cut. I'm just weird. But hey. Maybe I’m riding first class on the crazy train, but at least I get to enjoy a delicious breakfast in the dining car.

Be sure to tune in next time when my crazy is brought to you by multiples of five! (Yep. It extends well beyond food. Pretty sure they’re going to promote me to conductor soon.)

Do you have any food related weirdness? I'd love to hear it! I might even save you a seat and some waffles on our awesome train trip to Crazytown.

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Buttermilk Waffles
Adapted from Wanna Be a Country Cleaver
Serves 4




1 1/2 cups all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons granulated sugar
1 egg
1 1/4 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted

1. Preheat oven to 200F. Line a baking sheet with foil; set aside. Preheat waffle iron; spray with nonstick cooking spray.
2. In a medium bowl, whisk together flour, salt, baking soda, and sugar to combine; set aside. Whisk together buttermilk, egg, and vanilla extract in a large measuring cup until well combined. Add buttermilk mixture and melted butter to dry ingredients, whisking together until batter is well combined and smooth.
3. Pour 1/2 cup of batter onto heated waffle iron and cook until waffles are golden brown (or to preferred doneness). Remove from iron and place on prepared baking sheet. Place in oven to keep warm while other waffles are cooking. When all waffles are done, serve hot with butter and syrup. *If freezing, allow waffles to cool for several minutes before wrapping with plastic wrap.

*Note: Even though I'm always eating these alone, I generally make a full batch and freeze the remaining waffles. Wrap them tightly in plastic wrap, place in a ziptop bag, and freeze. To reheat, just pop them into the toaster, the oven, or the microwave and enjoy a quick and easy frozen waffle breakfast without the box and all the preservatives.