Waffles, part deux

I’m going to make my dad’s incredible waffles tonight, but there was no buttermilk available at Aldi. No prob! Buttermilk is overpriced and usually goes bad before you use all of it unless you’re making pancakes for the entire football team, so this quickie solution is great to know about:

Add a tablespoon of lemon juice or vinegar to a cup of regular milk. Leave it to sit for 5-10 minutes. It will clump up or curdle a bit, but that’s fine. Now add it to your recipe and whisk. No-waste buttermilk!

I’m topping tonight’s waffles with maple syrup and butter, because I’m in a homestyle mood, but any slightly tart preserve will also pair beautifully with this sweet and tangy batter. The cardamom goes with so many fruits. If you find pear preserves, try them with this recipe, or any cardamom-forward recipe. It’s like apples and cinnamon, but just a bit more interesting.

Better yet, serve these waffles with an assortment of toppings and fillings. Lingonberry if you’re brave, blueberry or blackberry for the less adventurous, and of course the three creams; whipped, ice, and sour. A dollop of any of these makes this recipe just perfect.


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