Buttermilk is… weird.
It’s strangely thick and smells like maybe you forgot you had milk in your fridge and then found it a few weeks later, hiding in the back behind those random leftovers and a head of lettuce that has seen better days.
I have a strange love/hate relationship with buttermilk that I’m not sure how to explain.
I might be obsessed with it? Just a little?
After officially hopping on the buttermilk-lovin’ train, I don’t feel right unless I have some in my fridge at all times.
the rich, thick texture.
those little bubbles that stay on top of the milk.
how awesome it is in pancakes and waffles and cornbread.
the best chocolate cupcakes that you would never guess are based on buttermilk.
the fact that is basically doesn’t go bad, unless you really forget about it for like…months.
when I forget to buy it.
the weird texture and those bubbles that never go away. is that normal?
the fact that is basically doesn’t go bad, unless you really forget about it for like…months. not that i’ve ever done that. nope.
What I’m trying to say is, if you don’t have buttermilk in your fridge, get some.
It’s liquid gold when it comes to baking – thick, rich, tangy, and makes some dang good waffles.
PS: welcome to our kitchen table. yup, it always looks like this. sometimes worse!
PPS: I think I somehow got my buttermilk love from my Mammaw, but I’m not hardcore like she is. One of her favorite meals from childhood was: beans, cornbread, and a glass of buttermilk. Like, to drink. I don’t think I’m ready for that.
Multigrain Buttermilk Waffles
Makes: 6 servings
- 1 cup whole wheat flour
- 1/2 cup buckwheat flour
- 1/2 cup all purpose flour
- 1/2 tsp salt
- 2 Tbsp sugar
- 1 1/2 tsp baking soda
- 1 3/4 cups buttermilk
- 2 eggs, separated
- 4 Tbsp butter, melted and cooled
- 1/2 tsp vanilla
- In a large bowl, combine the dry ingredients (flours through baking soda).
- In a smaller bowl, mix the liquids, leaving the egg whites in a separate dish.
- Beat the egg whites with a whisk or egg beater until they are fluffy and hold soft peaks.
- Stir the buttermilk mixture into the flour.
- Carefully fold the whipped egg whites into the batter.
- Heat your waffle iron and grease with butter or oil.
- Pour 1/3 cup of the batter into each waffle space and cook until golden, about 4-6 minutes.