I’ll be the first to admit I’m for waffles over pancakes any day, but ever since I ruined my waffle maker, thanks to a disastrous gluten-free waffle attempt, and nearly destroyed my co-worker’s beloved waffle iron trying to waffle-ize grilled cheese, I’ve staved off waffles for a while — until now! Growing up, my mom would use the same batter for pancakes and for waffles, so I thought I’d give it a shot with my buttermilk pancakes recipe. I only made a few tweaks, and I think these turned out lovely. They’re slightly tart from the buttermilk, definitely buttery, and not on the sweet side so they’re ready for loads of toppings! Serve them however you like; for me, I take them with a big slab of salted butter, fresh strawberries, and plenty of maple syrup.
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