What's For Dinner: Buttermilk Waffles with Vanilla Chai-Spiced Sauce


Thursday evening marked our third night of breakfast-for-dinner in a row. I kind of love breakfast foods, though, so there's nothing wrong with that in my book! To mix things up just a tiny bit, instead of "normal" waffles, I went a little wild and made buttermilk waffles. Crazy, I know. There's not much difference between the two aside from the replacement of milk for just a bit more buttermilk. To keep with the theme of changing things up just a little bit, I added some chai-inspired spices (cinnamon, nutmeg, and cardamom) to the vanilla sauce that I served alongside the waffles. Sometimes just a small change makes all the difference.

Buttermilk Waffles (printer-friendly version)
makes 6 large waffles

1 cup unbleached all-purpose flour
3/4 cup whole wheat flour
2 tablespoons organic cane sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
2 eggs
2 cups lowfat buttermilk
1/2 teaspoon vanilla

1. Preheat the oven to 250 degrees.
2. In a large bowl, sift together the flours, sugar, baking soda, and baking powder. Set aside.
3. In a medium bowl, whisk together the eggs, buttermilk, and vanilla.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined.
5. Bake the waffles according to your waffle iron's instructions.
6. Place the cooked waffles onto a plate and place in the warmed oven until ready to serve.
7. Serve waffles with toppings such as maple syrup, fresh fruit, or a specialty sauce, such as the vanilla chai-spiced sauce shown below.


Vanilla Chai-Spiced Sauce (printer-friendly version)
makes 4+ servings

2 cup organic skim milk
1/2 cup organic cane sugar
2 tablespoon unbleached all-purpose flour
1/2 teaspoon vanilla
ground cinnamon
ground nutmeg
ground cardamom

1. Mix milk, sugar, and flour over medium heat in a medium saucepan. Stir frequently!
2. Continue stirring as mixture heats; bring it to a boil. Cook for a few minutes more; the mixture will thicken to a pudding-like consistency.
3. Remove from heat and stir in vanilla. Add the spices to taste. (I used about 5 dashes each of cinnamon and nutmeg and about one dash of cardamon.) Stir briskly with a whisk to combine. Keep the sauce warm until ready to serve.

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