6.4 miles deserved waffles.
Apparently the miles deserved lots and lots of waffles. This recipe doesn't play around. Mom sent the recipe yesterday so I could have something to work towards while I ran. Yes, food is an excellent source of bribery.
(From Light & Delish magazine)
1 1/2 T. sugar
3 t. baking powder
1 1/2 t. baking soda
3/4 t. salt
3 eggs, beaten
3 T. melted butter
1 1/2 c. buttermilk
1 1/2 c. milk
3/4 t. vanilla
oil or Pam for the griddle.
Place flour, sugar, baking powder, baking soda and salt in a large mixing b9owl and stir, using a whisk, to thoroughly combine.
Add egg, melted butter, buttermilk, milk and vanilla to mix and stir until just combined (MOST important to NOT overstir - batter will be lumpy!).
Let mixture rest for 1 to 2 minutes. (For waffles, spray waffle iron w/ high temperature PAM or baste with canola oil.) Heat griddle over high heat until hot. Reduce heat to medium-low. Lightly brush griddle with canola oil.
Pour 1/3 c. batter for each pancake (1/2 c. for each waffle), leaving 2 inches between each one. Cook until bubbles form on the pancake surface and the underside is golden, about 5 minutes. (Leave waffles to cook until they quit steaming.)
Flip pancakes and cook until golden, about 2 more minutes.
*This recipe will make 18 pancakes or 7-8 waffles. (you will *most probably want to cut the recipe by 1/3 or 2/3 if you are cooking just for the 2 of you.)
BUTTERMILK PANCAKES/WAFFLES
3 cups flour1 1/2 T. sugar
3 t. baking powder
1 1/2 t. baking soda
3/4 t. salt
3 eggs, beaten
3 T. melted butter
1 1/2 c. buttermilk
1 1/2 c. milk
3/4 t. vanilla
oil or Pam for the griddle.
Place flour, sugar, baking powder, baking soda and salt in a large mixing b9owl and stir, using a whisk, to thoroughly combine.
Add egg, melted butter, buttermilk, milk and vanilla to mix and stir until just combined (MOST important to NOT overstir - batter will be lumpy!).
Let mixture rest for 1 to 2 minutes. (For waffles, spray waffle iron w/ high temperature PAM or baste with canola oil.) Heat griddle over high heat until hot. Reduce heat to medium-low. Lightly brush griddle with canola oil.
Pour 1/3 c. batter for each pancake (1/2 c. for each waffle), leaving 2 inches between each one. Cook until bubbles form on the pancake surface and the underside is golden, about 5 minutes. (Leave waffles to cook until they quit steaming.)
Flip pancakes and cook until golden, about 2 more minutes.
*This recipe will make 18 pancakes or 7-8 waffles. (you will *most probably want to cut the recipe by 1/3 or 2/3 if you are cooking just for the 2 of you.)
Yes, we *most probably* should have done that. Instead I ate a half of a waffle for every mile I ran.
1 comment:
delish!
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