Since I started making my own kefir at home about a year or so ago I have been substituting buttermilk with kefir in every recipe. Souring the milk by stirring some lemon juice into it and letting it sit is another wellknown substitute for buttermilk but somehow I think kefir gives a better taste at the end.

The original recipe taught me one thing that made me shake my head and wonder how I could not think about it before! You know when you make waffles, as they come out of the waffle iron you stack them on top of each other (or at least I did!), and before you know it the crispy waffles are gone and you are left with the soggy ones. Well, how about sticking them in a warm oven as a single layer? That was the trick that now makes me want to make waffles again and again as they just are perfect when it is time to eat them as well as when they come out of the waffle iron.

The original recipe also has a way of making glazed bananas; for me that ended up as a big mush of bananas which was not all that good ;) We reverted back to our favourite jams and sauces.

Halving the recipe makes a perfect enough waffles for 2. Saving you a trip to Epicurios.com here is the recipe with my little changes:

• 1 cup all-purpose flour
• 1 Tbs sugar
• 1 tsp baking powder
• 1 tsp baking soda
• a pinch of salt
• 1 cup of kefir
• 3 Tbs unsalted butter, melted and cooled to room temperature
• 1 egg

1. Put oven rack in middle position, preheat to 250°F (120°C) and preheat waffle iron
2. Whisk the dry ingredients in a large bowl
3. Whisk kefir, melted butter and the egg in another bowl, then mix with the dry mixture until smooth
4. Cook in your waffle iron following the directions given by the manufacturer — for us 1/2 cup of batter was good for one batch. Transfer cooked waffles to the oven, in one layer to ensure crispness
5. Enjoy!

This entry was posted on Sunday, May 28th, 2006 at 10:53 am and is filed under Breakfast. You can leave a response, or trackback from your own site.