One of my all-time favorite breakfast foods has to be the waffle.
I’m not sure at what point my love affair with waffles started, however I am certain it wasn’t with the frozen kind you would get when you were a kid served up with that sweet gluey liquid they called maple syrup.
What left a lasting impression was back in the early 90’s when I went to Roscoe’s House of Chicken and Waffles for the first time. Roscoe’s is a southern style soul food restaurant located on Pico Blvd in Los Angeles. Although there was something odd about having chicken with waffles, as most of us associate waffles with sweet variations of breakfast, I was still extremely intrigued by this savory experience. And you know what…it did not disappoint. So much so, I went and bought myself a waffle maker right after, and have been serving up waffles ever since.
I have made several variations of this recipe in my quest for the perfect waffle combination, which I will share with you very soon, however, this is the foundation of many variations. I often play around with different flour, or add fruit, berries, nuts and even savory bits, like bacon.
Enjoy!



Ingredients
- 2 cups all purpose flour
- 1 tbs sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp. vanilla extract
- 2 cups buttermilk
- 1/2 stick melted butter
- 2 large eggs
Directions
- Preheat waffle iron on a medium setting.
- In a medium mixing bowl combine all dry ingredients; flour, sugar, baking powder, baking soda, salt, and whisk to incorporate.
- In a separate bowl, beat eggs lightly. Stir in buttermilk, melted butter and vanilla.
- Add wet ingredients into flour mixture and whisk together until blended.
- Ladle batter into preheated waffle iron and cook until waffles are crisp and golden brown.
Makes about 6 large waffles