PLOUGHGATE RECIPE: BUTTERMILK WAFFLES
We feel breakfast isn't complete without plenty of cultured butter. And what better vehicle for it than waffles! We love making a heap of warm waffles on a Sunday morning or whenever friends and family are visiting. And with our new Ploughgate Buttermilk (available soon with many of our retailers!) we're making Buttermilk Waffles for that extra-fluffy stack to carry all that golden butter.
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Ingredients
- 2 cup (250 grams) all-purpose flour (we used King Arthur)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon kosher salt
- 2 tablespoon sugar
- 3 large eggs
- 2 cup buttermilk (Ploughgate's new buttermilk! Or the best you can get)
- 5 tablespoon (65 grams) unsalted Ploughgate Cultured Butter, melted and cooled
- Slabs of Ploughgate Salted Cultured Butter for on top of your finished waffles along with Vermont Maple Syrup
Recipe Instructions:
1. In a large bowl to whisk together the flour, baking soda, baking powder, salt, and sugar. In a separate bowl, whisk together the eggs, Ploughgate buttermilk, and Ploughgate butter.
2. Slowly pour the wet ingredients into the dry ingredients and gently mix them together until there are no clumps. Stirring slowly and gently helps prevent over mixing.
3. Heat your waffle maker according to the manufacturer's instructions, medium is usually perfect. Once ready, prepare the waffle iron as needed (brush with vegetable oil if needed)
4. Pour about a cup of batter, dripping into each waffle square. They don't have to be perfect.
5. As the waffles finish, stack them on a plate to keep them warm.
6. Serve with large slabs of Ploughgate Salted Cultured Butter and Vermont maple syrup. Enjoy!
