Dig these crazy waffles:
I had to get them in the light to show how fragile they are.
Now, I've made thousands of waffles, and I almost always just pop on the internet and google something like "buttermilk waffles," or some variation for what I want, which means I rarely use the same recipe twice. Alternately, if I feel like a little work, I'll go through my cookbooks and find some really involved recipe, with beaten egg whites folded in, that kind of thing.
Today's was from an internet recipe. Most waffle batters I'm familiar with range from fairly thick to extremely thick, and as I read (and re-read) the ingredients, I kept thinking, "This is going to be a very thin batter..."
Putting it together, I thought the same thing...1-3/4 cups flour...2 cups buttermilk...1/2 cup butter...this is like crepe batter.
Sure enough, I mixed it up, and it was quite watery, but nothing ventured, nothing gained, so I poured it in the hot iron.
It immediately sizzled and bubbled up, before I could even finish pouring it and getting the iron closed, and when they were finished, they were really delicate, which just enough body to hold them together.
"Well, I guess it'll be eggs for breakfast..."
I handed one to MrsT to try and I told her not to expect much. After a couple of bites:
"Oh my god...these are...FANTASTIC!"
I tried one, and she was right. Exceedingly light and crispy on the outside, but the little bit of insides that stayed intact?...soft like custard. But it was definitely the exterior that was the star.
