I think innkeepers have the best pancake and waffle recipes- after all we are continually trying new savory and sweet options for our guests. Two summer’s ago a guest recommended the cookbook- Huckleberry. It’s one of those cookbooks that’s filled with wonderful pictures, stories and tips for making all sorts of meals and treats. I am especially fond of her Rustic Blueberry Cake and her Decadent Sunday Waffle Recipe. The ingredients are rather surprising, but I assure you the combination makes for a stellar waffle that will become your families favorite!
- 1½ cups flour
- 3 Tablespoons brown sugar
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup buttermilk, room temperature
- ½ cup creme fraiche
- ¼ cup soda water, at room temperature
- 4 Tablespoons unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Maple Syrup for serving
- Preheat your waffle makes. The higher heat settings are better because the outside of the waffle will crisp up faster. In a medium bowl whisk together the flour, brown sugar, baking powder, baking soda and salt. If necessary break up the brown sugar clumps with your finger tips to make sure the sugar is combined with the flour. In a separate bowl whisk together the buttermilk, creme fraiche, soda water, melted butter, eggs and vanilla until combined. Make a well in the middle of the flour mixture and pour the wet ingredients into the center. Using a whisk and a folding motion, gently fold the wet and the dry ingredients together until well combined.
- Brush the preheated waffle iron with butter or spray with oil. Saddle the batter into the iron and cook until golden brown.
We frequently serve our waffles with roasted pecans in the waffle and fresh bananas and Vermont Maple syrup on top……pure heaven.
Last winter we made these for our grandsons. They are picky eaters, and we were tickled to see them finish their plates:)
Happy waffle making.