Please check out our Lazy Susan Blog Circle May Edition with our breakfast theme. Next up Amy Boring with her sweet potato frittata and roasted vegetables, gluten free and vegetarian.
Ingredients
2 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
1/4 cup butter, melted
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda1/2 tablespoon white sugar
1/4 teaspoon salt
2 egg whites
1 pinch ground cinnamon
Crème Fraîche
1 cup whipping cream
2 tablespoons buttermilk
2 tablespoons buttermilk
Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.
Recipe Adapted: Epicurious.com
Directions
- Preheat your waffle iron.
- In a medium bowl, whisk together the eggs, vanilla, buttermilk and butter until well blended. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon; stir into the buttermilk mixture. In a separate bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.
- Spoon batter onto the hot waffle iron, close, and cook until golden brown. Waffles are usually done when the steam subsides.
Recipe Adapted from AllRecipes.com
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angela king - i love this! so pretty i can almost taste it.
becks - looks delicious!!! great presentation.