Derek is a pancake master, frankly. But we both agree that there is something magical about the crisp little pockets created with a waffle iron. My biggest beef with “carbohydrate heavy” breakfasts (which I find completely seductive, by the way) is that there is no hearty feeling to them – I always prefer multigrain to basic buttermilk because I like the crunch and the mindful heft of a waffle or pancake with some substance. And, butter, farmer’s cheese, and berries always taste better with toasted grains beneath.
This started off as a buttermilk waffle recipe on the back of a flour package and with a few tweaks that corresponded with what we had in the pantry, turned out to be a real keeper and we can’t wait until it shows up again next weekend.