Breakfast is by far my most favourite meal of the day. Typically I’m salty over sweet in the breakfast department. Eggs, breakfast sandwiches, bacon, that’s my jam. Once in a while however, a craving for something in the sweet category creeps in, usually in the form of a waffle or baked good. I came across this recipe claiming to be the best ever waffles a couple of years ago, and oh my goodness, it wasn’t a lie. Crisp and crunchy on the outside with the lightest, fluffiest interior you could imagine. They also freeze like a dream which means I often do a large batch so we can indulge all week long. I make these during the week for the kids, on the weekend my extended family, and we’ve done them for large brunches and a luxe baby shower. They have always been received as some of, if not the, best waffles ever. The ingredients are basic pantry and fridge items, which means you won’t be left scrambling to get to the store to grab buttermilk. I don’t know what you’ll be brunching on this coming weekend, but I sure know what I’ll be whipping up.
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