Make your delicious buttermilk waffles an on the go breakfast with yummy Nutlla or jelly by making them easy to eat while walking.
- 1 Cup All-Purpose Flour
- 1 Tablespoon Sugar
- 1/2 teaspoon Table Salt
- 1/4 teaspoon Baking Soda
- 3/4 Cup Buttermilk room temperature
- 1 Large Egg
- 2 Tablespoons Unsalted Butter melted and cooled
- 1/2 Cup Nutella
- 1/2 Small Banana
- 1/2 Cup Jelly
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Heat waffle iron.
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Melt and cool butter. Bring buttermilk to room temperature. If I’m in a hurry I’ll microwave the buttermilk for 30 seconds to a minute to bring it to room temperature so that the warm butter won't congeal. Whip with a fork.
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Mix dry ingredients together.
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Add the wet ingredients to the dry slowly, mixing with a rubber spatula or wooden spoon. If you are too aggressive then the waffles will be tough. Your batter will be much thicker than pancake batter, and that’s a good thing.
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Pour the appropriate amount of waffle batter onto your greased (or sprayed) waffle iron. Be careful not to overload the iron or you’ll have mess on your hands.
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To make walking buttermilk waffles you’ll want to cut the waffles into hand held sizes. For most waffle irons that means cutting them in quarters, spreading on your filling and topping with another waffle piece to make a sandwich.
Enjoy!
If it’s too cold and the butter is too hot, then the butter starts to coagulate (get lumpy). It doesn’t make the waffles inedible, but you will have lumps of butter.
Go ahead and triple the recipe. Freezing walking waffles is a great idea for a quick grab and go breakfast. Fill cooked waffles with fillings, freeze on a baking tray for at least 2 hours. Then place in a freezer bag labeled with ingredients and date. Keep frozen for up to 6 months. Reheat in microwave by wrapping in a paper towel for 30 second increments or in a 325-degree oven for 15 minutes. Be careful, the filling will be hot!