Breakfast,Sweet

Buttermilk Waffles {eggless}

Instant. Gratifying. Delicious.

My earliest and perhaps THE stand-out moment for comparison for waffles is not America, but from a countryside café outside of London that served up the best waffles I’ve ever had with scoops of vanilla bean ice cream. My brother and I spent every summer in London and weekends often entailed a train ride to the outskirts, whilst watching the sheep and green hills pass by. But this café was visited more often than any other, because of these waffles. I’ve always compared every waffle I ever had with those ones. For me, those memories remain some of the happiest of my childhood. I remember my mother dressed in her cardigan and shorts and buckles in her hair, looking barely 25 years old, my brother in this Scottish sweater and me in my pigtails, sitting on log tables in the outdoors, surrounded by lush greenery and eating extra-large waffles with vanilla bean ice cream and maple syrup. Waffles have since, been a forgotten dish for me, none have evoked the same kind of pleasure as those ones from the English countryside.

But recently, waffles have made a comeback in my life, for various reasons, and I wanted to make one, stuffed with Nutella, as a mini surprise. Hence, this is a recipe that works for me, is as instant as possible, and I love how it gets crispy on the edges.

I have a ridiculous heart-shaped waffle machine, but if you have to get a new one, please for the love of God, get a normal square shaped one!

The Recipe
Serves 15 mini waffles or 6 normal shaped ones

Ingredients

  • 1 cup thick buttermilk – or 1 cup whole milk + 2 tbsp lemon juice rested for 5 minutes
  • 3 tbsp vegetable oil
  • 1 tsp vanilla essence
  • 1 tsp lemon zest
  • 1 ½ cups flour
  • 1 ½ tbsp baking powder
  • 2 tbsp castor sugar

Instructions

  • In a bowl, combine buttermilk, oil and vanilla
  • In a separate large bowl, combine flour, baking powder, sugar and zest
  • Pour the liquid into the dry ingredients, stir to combine and set aside for 5 minutes
  • Batter will thicken and bubbles will appear
  • Warm the waffle machine/iron as per the manufacturers instructions
  • Brush vegetable oil well on all sides and place spoonfuls of the batter into the iron
  • Close and cook for 5-10 minutes, depending on your machine until they are cooked through and crispy on the edges.
  • Serve with maple syrup, butter, jams, ice cream!
  • NOTE: you may have to add more water (2-3 tbsp) to loosen batter.
  • Not recommended to store the batter for more than 24 hours