Wooley Socks and Waffles

Wooley socks and waffles and pancakes! Autumn is coming.

I used up all of the bread and the dough is not ready to bake yet. So this morning I need to make waffles or pancakes for my husband's school day breakfast and lunch.

The waffle iron broke (it's only 60 years old!) But I was able to make enough waffles for my husband before it shut down. Then I made a big pancake in my cast iron pan. The recipe was perfect. I used my whole wheat flour and corn oil. I forgot the baking powder but didn't notice until now!

Here's a great article by Posie Brien on a bunch of other uses for your waffle iron.

https://www.kingarthurflour.com/blog/2016/01/18/waffle-iron-tricks

BUTTERMILK WAFFLES
The recipe was perfect. I used my 100 percent whole wheat flour for all the flour and corn oil in place of butter. I forgot the baking powder but didn't notice until now!

In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla.

In a separate bowl whisk together the dry ingredients.

Combine the wet and dry ingredients, stirring just until nearly smooth; a few small lumps may remain.

Spray your waffle iron with a non-stick cooking spray before preheating it. Cook waffles according to the manufacturer's directions. For an 8" round waffle iron, use about 1/3 cup batter; cook for 2 to 3 minutes, until the iron stops steaming.

Ingredients

2 large eggs
1 3/4 cups (397g) buttermilk
1/2 cup (8 tablespoons, 113g) butter, melted and cooled to room temperature (I use corn oil)
2 teaspoons vanilla extract
2 cups (227g) King Arthur Pastry Flour Blend or 1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour
2 tablespoons (25g) sugar*
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup pecan meal or almond flour, optional; for flavor

*Leave out the sugar if you want savory waffles, such as the type you'd use as a base for creamed chipped beef or fried chicken