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.
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
DIRECTIONS
- 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.
- 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.
- 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)
- Pour about a cup of batter, dripping into each waffle square. They don't have to be perfect.
- As the waffles finish, stack them on a plate to keep them warm.
- Serve with large slabs of Ploughgate Salted Cultured Butter and Vermont maple syrup. Enjoy!
