Scratch-made Buttermilk Waffles with Roasted Strawberries

Too often, we’re throwing out produce or leftovers that we made too much and they expire before we finish them. I’ve been trying to plan my recipes around things we have in the fridge BEFORE they expire. So, for breakfast I decided to make buttermilk waffles. I had buttermilk leftover from my biscuits earlier in the week, fresh strawberries, and eggs that were about to expire. Here’s the finished product!

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I was in charge of the waffles.

Buttermilk Waffles
Makes about 14 (using a George Foreman waffle maker)

INGREDIENTS:
1¾ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1¾ cups buttermilk
½ cup unsalted butter, melted and cooled to room tempeature
2 eggs
2 teaspoons vanilla extract

DIRECTIONS:
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside.

2. In a medium bowl, whisk together the buttermilk, butter, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and gently whisk to combine. Do not overmix!

3. Spray a waffle iron with non-stick cooking spray, then preheat. Once the waffle maker is ready, add the batter according to the manufacturer’s instructions and cook for 2 to 3 minutes, or until the waffle maker indicates they are ready. Serve immediately, or place in a 300-degree oven to keep warm.

We served them with oven roasted strawberries, which my husband prepared. (He likes to make it known when he helps out, so I have to make sure and give him credit here)

Roasted Strawberries

Ingredients:
1lb strawberries, hulled and washed
1/2C granulated sugar

Directions:
Preheat oven to 450 degrees.

Cut strawberries into quarters or in half for smaller strawberries. In a medium bowl, toss strawberries with sugar to coat.

Arrange strawberries in an even layer on a baking sheet prepared with parchment paper (make sure you line it well, otherwise you’ll be scraping caramelized sugar off your baking sheet).

Bake for 15 minutes, tossing after 8 minutes. (They will bubble up in the oven – this is a GOOD thing! It means they’re are turning into caramelized goodness!) Cool slightly, transfer to a glass or plastic storage container. Cool to room temperature prior to covering and storing in the refrigerator.

One pound of strawberries roasts down to about a cup, so increase recipe if you need more. This would be delicious on ice cream too!

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