Saturday mornings at our house always meant a break from the standard “get the day started with calculated nutrition, efficiency and uncomplicated fixings”. Hooray for cereals and yogurts! But after 5 days of get up, get dressed, get out the door… and sneak in the breakfast eating and clean up, leisure time came to town. Dale normally would flip the pancake batter that I made and syrup would flow. Conversations would linger as the details of our time together would unfold.
Now that there is no rush to get us all eating at the same time… only 2 of us, waffles are the perfect breakfast bread to cook up for a hot start of the day. These Rice Buttermilk Waffles are tender.. and even help empty the leftover rice from last night’s dinner! Clean the refrigerator has always been my motto!
This recipe calls for buttermilk – a friend of the baker! If you don’t have this on hand, add 1 1/2 t lemon to 2 cups of milk. It seems there is almost always a way to substitute items when cooking.
Rice Buttermilk Waffles
3 eggs, separated
2 c. buttermilk
6 T melted shortening
2 c flour
1/2 t salt
1 T baking powder
1 t sugar
1/2 t baking soda
1 c cooked rice
Beat egg yolks until lemon colored. Add buttermilk and shortening.
Add salt, sugar baking powder, baking soda and flour to egg yolks. Stir until smooth, add rice.
In a mixer beat egg whites until stiff peaks form. Fold whites into rice mixture.
Bake on a hot waffle iron. Makes 8 (7″) waffles.