It is Easter morning.  Spring seems to finally be around the bend.  Strawberries grown in the US (as opposed to the southern hemisphere) are starting to arrive at the market and I even found a basket of figs at Fairway.  I have even been doing some spring cleaning over break.  Clean cupboards, clean stove… I even ventured into closets where I discovered my waffle maker.  I could practically smell the waffles cooking…

But first, I needed to find the recipe.  It has been years since I made waffles. I used to make waffles regularly on school mornings.  Elena, Scott and I would eat breakfast together and then our dog, Aida, would look longingly at us.  She loved her people food; waffles were no exception.

My favorite waffle recipe was found on some food magazine website.  I couldn’t remember exactly where I found it though, so I decided to look at my scrapbook of recipes I had printed, torn out of various magazines over the years, or had received from other people.  When I opened the binder of recipes, I discovered a passel of old photos that had been shoved in there during some frenzy of fake organization.

Finding these old photos was fun.  I got some ideas for future meals (the handwritten recipe on the right is for Moceca, Brazilian fish stew), but couldn’t find the elusive waffle recipe.

A bit more time spent googling variations of waffle recipes led to rediscovery.  Buttermilk Waffles (billed as Belgian waffles, but I am not sure I agree with this type of waffle being “Belgian.”)  I used to make a half recipe.  I forgot that bit and we had lots of waffles today.

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups well-shaken buttermilk
• 3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature
• 2 large eggs

Mix buttermilk and eggs.  Add melted butter.

Add to the dry ingredients which have been combined.  Stir until moistened.

Cook on seasoned waffle iron until golden.  You need to experiment with how much batter per waffle.  My waffle iron is kind of on the small size, so it takes about 1/4 cup batter per waffle.

I am not a big cooked banana fan so I don’t do the sautéed bananas as in the original recipe.  We eat the waffles with fresh fruit salad and maple syrup.