Fun Recipes From the Good Old Days
In the previous post I described the best breakfasts a kid ever had and here are the recipes. I strongly recommend eggs and/or bacon and sausage for the best experience. And though we had Log Cabin Syrup back then, Now I can't imagine it without real maple syrup for adult palates. No kidding, these recipes are so delicious, you won't even need butter! But go ahead if you must!
2 cups flour - 1 tsp baking soda - 1/2 tsp salt - 2 cups buttermilk - 4 eggs - 2 Tbl oil - 1/2-1 cup water depending on desired thickness
Use separate bowls for dry and wet ingredients. Whisk the dry ingredients together (Also helps break up the flour like sifting). Mix wet ingredients together with an egg beater or mixer. Add the dry ingredients to the wet till the flour has disappeared but don't over mix. A few flour clumps are okay. Cook immediately because the baking soda loses its rising abilities after 20 min.
Sour Cream Waffles
Large Bowl, DRY INGREDIENTS: 2 cups flour - 2 tsp baking powder - 1 1/2 tsp salt - 1 tsp baking soda
Large Bowl, WET INGREDIENTS: 4 eggs, separate (yolks in large bowl, whites in a second medium size bowl, you will beat them into a meringue type foam) - 2 cups sour cream - 6 Tbl Oil - 1 cup whole milk.
Pre-heat your waffle iron. Oil it if it isn't non-stick. Mix all the wet ingredients together (except for the egg whites). Sift or whisk all the dry ingredients together. Beat the egg whites until stiff. Dad use to use a hand beater with a crank but the electric kind are fine. Be patient enough to build up a good stiff foam. Then mix the ingredients in the wet bowl into the dry bowl. Last, dump the stiff egg whites into the bowl and FOLD them into the mix. That is, use big sweeping movements of the spoon from the bottom of the bowl over the top of the mix. Do is slowly, the ideas is to mix the foamy whites into the mix without losing the air in the foam. Once it's pretty well mixed together, ladle some into your waffle iron.
The picture above is the waffle iron we use. Unfortunately, I can't find the square kind my Dad used. It had hinges that would let the top of the iron raise because this mix RISES! Our iron now has fixed hinges so it tends to pop open a bit. It might help to know that for that iron above, about i cup is the right amount per waffle.
I hope you enjoy this deliciousness as much as we do!