annie blog



I’ve been making homemade waffles lately for the boys to eat for breakfast.

Now, I’ve mentioned here before about how cooking is a coping mechanism for me.  There are many unknown things in life, right?  There is so much that we cannot control — things we can neither anticipate or perhaps even deal with when they land in our laps.  This plays right into my slogan…

Life is Messy, Y’all.

(I think I should print this up on bumper stickers…)

So, what can I do?  Well, I can fry chicken.  I can bake (but not now in the blazing heat).  So I compensate for not baking by making waffles.

These waffles are a hit with my boys.  My 3rd son, C, even asked if we could only have these waffles in the future.  That was a sweet compliment, as I told him at the time, but not very realistic.  You see, the winds of change are a’blowing, as they say, and in 2 weeks I’ll have 4 boys in 4 different schools.  I’ll also be doing a little job of my own, at yet another school.  So, promising homemade every time didn’t seem realistic to me.  These do freeze well, though, and if you make 1/4 cup waffles — which will end  up about the same size as a store bought frozen one — you will end up with 24 or so.


2 1/4 cups all purpose flour

1 t. baking soda

1 t. baking powder

1/2 t. salt

1/4 cup butter or oil

1/4 brown or white sugar

3 egg yolks

2 cups buttermilk

3 egg whites


Sift dry ingredients together into a smallish bowl.  Cream butter and sugar in the bowl of a mixer until fluffy.  Add 3 egg yolks and mix until incorporated.  Add the buttermilk and sifted flour mixture to the egg/butter/sugar mixture alternating 3 times between dry and wet.  Scrape down bowl and mix a bit more.  In another bowl, using whisk attachment, beat the egg whites until they are stiff but not dry.  (I can do this easily because my husband snagged an extra kitchenaid mixer bowl from the curb a few years ago.  Isn’t he awesome?)  Fold the egg whites into the batter mixture until no white streaks remain.

Pour onto the waffle iron using 1/4 – 1/3 cup measure.  Cook until golden brown.

Happy eating, y’all!

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