Sep 14, 2011

ButterMILF Waffle Recipe

As I was typing up this recipe for a friend, I accidentally typed buttermilf instead of buttermilk. Some sort of Freudian slip?  F and M aren't exactly keyboard buddies! (If you aren't familiar with the term MILF, rent American Pie or check the Urban Dictionary.) In any case, the name stuck. Every MILF needs an aresenal of great recipes to keep 'em coming back for more.


This recipe was adapted from "The New Good Housekeeping Cookbook," 1986. Although it was a respectable base recipe, it needed some tweaking to earn a MILF-worthy title: I added sugar for colour and vanilla for flavour. 

I share this recipe on the condition that you let me know what the results were. If these waffles rocked your breakfast table, I wanna hear about it. Likewise if you can do better - I'd love to hear what improvements could be made. Cheers MILFs!

Karen’s ButterMILF Waffles

Ingredients* (substitutions below)

1 2/3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons sugar

2 eggs
2 cups buttermilk
1 tablespoon vanilla extract
1/3 cup vegetable oil or melted butter

Quickie MILF Method

  1. Combine dry ingredients in large mixing bowl.
  2. Combine wet ingredients in medium mixing bowl.
  3. Make a well in the dry ingredients, pour wet ingredients in and stir until most lumps are gone. A few small lumps are ok – you don’t want to over-stir or the waffles will be tough.
  4. Follow your waffle maker’s instructions for cooking.
  5. Enjoy!
Super MILF Method (more time consuming for small but noticeable difference in texture)

  1. Separate egg whites and egg yolks.
  2. Beat egg whites with sugar until soft peaks form (about 8 minutes). Put aside.
  3. Combine egg yolks, buttermilk, oil and vanilla extract in medium mixing bowl.
  4. Combine flour, baking powder, baking soda and salt in large mixing bowl.
  5. Make a well in the dry ingredients, pour wet ingredients in and stir until most lumps are gone. A few small lumps are ok – you don’t want to over-stir or the waffles will be tough.
  6. Fold in the beaten egg whites. Be gentle so you don’t lose the air bubbles.
  7. Follow your waffle maker’s instructions for cooking.
  8. Enjoy! 
*Substitutions

Flour: I have substituted 2/3 c flour with whole wheat flour and had great results. If you do this, use a scant 2/3 c of whole wheat flour, or alternately add extra buttermilk. I’ve also experimented with substituting a tablespoon of flour for a tablespoon of oat bran or ground flax seed. Doesn’t change the flavour and has added health benefits.

Buttermilk substitute: If you want to use the recipe as written above even though you don’t have buttermilk, you can put 2 tablespoons of vinegar or lemon juice in a measuring cup and fill it up to 2 cups with regular milk. Doesn’t taste as good as buttermilk, but it works. If I don’t have buttermilk, I’m too lazy to improvise, I just modify the recipe as follows:

Milk instead of buttermilk: If you don’t have buttermilk, use regular milk and increase baking powder to 1 tablespoon and omit the baking soda.

Salt: you can substitute kosher salt. Typically in baking, you would use more kosher salt than regular salt but for this recipe, it really doesn’t make much difference.

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