Wednesday, May 27, 2015

waffles...and the BEST buttermilk syrup you've ever had...

This is good. Oh, so very good. These waffles are so easy to throw together, just as easy as a mix, but soooo much tastier. I double the recipe and get about eight thick waffles. One batch would make about 4 Belgian waffles and 5-6 in a regular waffle iron.

 And let me just go on about this syrup for a minute...I've been making this for years for my family and it is unbelievably delicious. Like, lick the spoon/bowl/plate delicious. I usually make it with vanilla extract, but you can substitute for coconut extract and it is just as good. The leftover syrup stores well in the fridge, and makes a fabulous ice cream topping, as well. 

3 Tbsp butter
1 1/2 cups flour 
1 1/2 tsp baking powder 
Pinch of salt 
2 Tbsp sugar
1 1/2 cups milk
2 eggs

Preheat oven to 200 degrees. Preheat waffle iron. Melt butter in microwave. In a large bowl combine dry ingredients. In another bowl beat together milk and eggs. Whisk liquid mixture into dry ingredients until just combined. Stir in melted butter. Spoon approx. 1/2 cup batter onto iron and cook until golden brown and crisp around edges. 
Remove from iron and keep warm on baking sheet in oven while making the rest.

Buttermilk syrup:
1 cup white sugar 
1/2 cup buttermilk 
1/2 cup butter 
1 Tbsp light corn syrup 
1 tsp baking soda 
1 tsp vanilla extract or coconut extract 

Heat first four ingredients in a saucepan over medium heat until mixture starts to boil. Let boil 5-7 minutes. Remove pan from heat and stir in baking soda and vanilla. NOTE: the mixture will bubble up when baking soda and vanilla are added and it is HOT. Stand back until it settles down and stir until combined 

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