Waffles! Today I’m sharing a recipe for these delicious almond buttermilk waffles.
But first, I’d like to tell you about Daisy. Bear with me.
We have a new addition in the house. She’s furry, she’s sweet, she’s naughty and she’s adorable. Her name is Daisy.
She’s my most recent example of “never say never.” I thought I’d never, ever, ever get another puppy. There are plenty of adult dogs at shelters that need homes, after all, and frankly, puppies are an insane amount of work.
Then we rounded the corner at the shelter, and there she was. A six-month-old Golden Retriever, huddled and shivering against the wall.
And that was pretty much that.
She’s a troubled little puppy who at worst has been abused, and at best just simply hasn’t had much socialization in her little life. So she’s incredibly afraid of people and nearly everything else. But she’s improving a little every day. And, for the most part, she’s grabbed puppy-hood by the horns, running us a little ragged in the process.
But it’s all good.
This little whippersnapper, though, is why I was up at 6 a.m. this morning, and after catering to her every whim, is why I started thinking about these waffles – the recipe for which I am now ready to share with you.
This almond waffles recipe is a little different, but in a good way. Super buttery and deliciously golden, the almond flour and extract add sweet, subtle nutty flavor while the toasted almonds on top give it nice satisfying crunch.
I can definitely recommend these waffles. Puppies, on the other hand … well. At least they’re cute.
Almond Buttermilk Waffles
- 1/2 cup sliced raw almonds
- 1 1/4 cups all-purpose flour
- 3/4 cup almond flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups low-fat buttermilk
- 2 large eggs
- 1/2 cup unsalted butter, melted (1 stick )
- 1 teaspoon almond extract
- Spread the sliced almonds on a cookie sheet, and toast 325 degrees for about 5 minutes, stirring once, until they begin to get golden. Remove and set aside.
- In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together the buttermilk, eggs, melted butter and almond extract.
- Pour the wet ingredients into the dry ingredients and give it a few quick whisks just until it's all incorporated.
- Heat your waffle iron and brush with a little vegetable oil. Pour batter into the waffle iron according to the instructions for your particular iron. Ours takes just under a half cup of batter per waffle.
- Cook for a shorter time for softer waffles, longer if you like waffles with a nice little crunch.
- Top with butter and maple syrup and sprinkled with a few roasted, sliced almonds. And enjoy!