Buying Shawn a waffle iron for Christmas may have been one of the best things that I’ve ever done. We’ve wanted one for a while, but were hesitant because people kept telling us that we would never use it and it would ust take up precious cabinet space. Well, guess what? They were all wrong. We’ve been making waffles just about every weekend since we got it.
There’s something about a homemade waffle that just doesn’t compare to the frozen version. If you’ve ever ordered one at a diner you know what I’m talking about – they have that beautiful crispy exterior that gives way to a fluffy, light interior. These buttermilk waffles are perfect for a lazy weekend breakfast, or for a weeknight dinner. I like to make extras, which I reheat in the toaster for weekday breakfasts.
There are so many waffle recipes out there that it can be a little overwhelming. Cornmeal waffles, yeast waffles, chocolate waffles…the options are limitless. But my favorite are these buttermilk waffles, which call for whipped egg whites. They’re the closest that I’ve found to the diner waffles that I love so much. I think the whipped eggs result in an extra light and fluffy center.
Now that that’s out of the way, let’s talk toppings. Syrup is a classic, but I don’t like to use too much since it can be so sweet. For these, I used just a drizzle of real maple syrup and some bananas that I sauteed with a little bit of grand marnier. The creaminess of the bananas was a really nice contrast to the tender-crisp texture of the waffle itself. As another alternative, I really like these waffles topped with a little bit of raspberry preserves. [….]