A typical Saturday morning at my house involves an egg on pumpernickel toast with coffee while binge watching the Pioneer Woman on the Food Network. This Saturday morning I was inspired by the declining buttermilk in my refrigerator to do something different. There were a few options… pancakes, biscuits, waffles all taste yummy using a recipe that calls for buttermilk.
LB chose waffles
On my Pinterest Breakfast Board I’ve pinned a recipe for the Rich Buttermilk Waffles from food.com. This recipe called for a cup and a half of buttermilk which was exactly what I had left after my recent chicken frying experience. I also used a teaspoon of Stevia instead of sugar. Not sure what my thinking was there, it certainly didn’t do much to help with daily calorie consumption.
After I whipped up the waffle batter, whether it was ideal for the batter or not, I decided to mix it up four different ways:
Four batches of waffles later… Ta-dahI kept the waffles warm in the oven and after finishing the last batch, asked LB which flavor he wanted to try. He chose peanut butter, banana, and blueberry lemon.
Check out my presentation skills:
My approach was to cut the waffles in half and try each one. My favorite was the blueberry lemon. Banana took second place, peanut butter third. LB agreed. Later he sampled the chocolate chip pecan waffle and decided it was better than the peanut butter. Apparently I didn’t add enough peanut butter. If I ever make peanut butter waffles for breakfast again, I’ll use crunchy instead of creamy, and make sure that I have some grape jelly on hand to schmear on the top!