As double-edged swords go, dairy products are certainly a delicious option. For instance, high milk consumption has been linked to reduced risk of colorectal cancer, while it has also been associated with increased risk of prostate cancer and non-Hodgkin lymphoma. Dairy products are full of calcium, protein, and B vitamins, while also being a substantial source of fat.
This week’s recipe uses buttermilk and butter to whip up waffles fit for a royal table. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
What nicer thing can you do for somebody than make them breakfast?
Anthony Bourdain
HRM’s Favorite Waffles
Adapted from McCall’s Cookbook, The Food Editors of McCall’s Magazine (1963)
Ingredients
- 4 eggs
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups buttermilk (1 cup sour cream or yogurt mixed with 1 cup milk can be substituted)
- 1 cup melted butter
- ½ cup chopped pecans
Instructions
- Preheat waffle iron. Beat eggs until light. Sift together flour, salt, baking soda, and baking powder. Alternately add flour mixture and buttermilk to beaten eggs, beginning and ending with flour mixture. Add melted butter and blend thoroughly.
- For each waffle, pour batter into center of lower half of waffle iron until it spreads to 1 inch from edge. Lower cover onto batter and cook as waffle iron manufacturer suggests. When done, carefully loosen edge of waffle with a fork and remove. Serve immediately with maple syrup; butter is not needed.