On Thursday night one of my oldest friends had her first baby. And in a way, this baby is the first baby for all of us. “Us” being a group of girls who grew up in the same small town and who have known each other and been friends for years. I haven’t met this tiny human yet, but feel so overcome with love already that it hurts.
I found out that baby Lillian was born on Friday. after sending a text to my friend along the lines of “when will the baby be here?”. Within minutes her husband responded with a picture of a tiny baby girl and a message that said “she’s already here”! I immediately burst into tears.
Has that ever happened to you? I didn’t cry at one of my friends weddings OR at my own wedding, but each time I find out that a friend is pregnant and now that a baby is actually born, my emotions don’t know what to do with themselves and explode.
Realistically, it’s probably due to mixed feelings: happiness, a sense of loss, feelings of love, hormones…how to tell, really? But finding out that miss Lillian has officially arrived is pure joy!
The internet tells me that when new Moms have their first baby it’s a good idea to back off – bring them food and don’t stay too long, maybe do the dishes…but, I live far away from most of my girlfriends. I can’t necessarily drive 7 hours to “pop in” and do the dishes. I can send stuff though, and I can visit once the baby grows a little. But waiting is hard!!!
For now I can take care of the two of us at home. Whether it’s buttermilk pancakes or these buttermilk waffles, I love making classic breakfasts.
These waffles are my favorite. They have a soft and crisp golden brown outside and chewy, tender centers. These pair perfectly with some good quality maple syrup (and extra butter obviously).
Plus, fluffy buttermilk waffles can be enjoyed any time of year with any fruit that’s in season. I just got some juicy peaches this weekend at the farmer’s market and am SO down to put them on everything!
- 1 3/4 cups all purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine sea salt
- 3 large eggs
- 1 1/2 cups buttermilk, room temperature
- 1/4 cup melted butter
- 1/2 tsp pure vanilla extract
- Cooking spray, for waffle iron
- Pure Canadian maple syrup, for serving
- Preheat oven to 200ºF (see notes**).
- Preheat a Belgian waffle iron and spray with non-stick baking spray (see notes*).
- In a large bowl, combine flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together the eggs, buttermilk, melted butter, and vanilla until combined.
- Pour buttermilk mixture into the flour mixture, and use a spatula to gently incorporate - the batter will be lumpy, and that's ok - don't over-mix it.
- Pour about 3/4 cup batter onto a Belgian waffle maker (or 1/3 cup of batter on a regular waffle maker) and cook according to manufacturers instructions. I like my waffles nice and golden.
- Serve with pure Canadian maple syrup.
Recipe adapted from Foodess
*This recipe can be made in a regular waffle maker too - it just makes more waffles.
**If you are making the waffles ahead of time or just want to keep them warm while the others are cooking, just put cooked waffles in the oven on a baking sheet at 200 degrees F until ready to serve.
You can freeze any extra waffles you have and save them for later. When you're ready for them, just preheat your oven to 350 degrees F and place the waffles on a wire baking rack and bake them for about 10 minutes before enjoying.