I’ve been wracking my brain to come up with ideas about how The Mistah and I can finance an adoption without sending ourselves to the poor house. The economy is tight with some people unable to find jobs at all so the likelihood of me finding a second job, any second job, isn’t promising.
I thought about opening up an Etsy shop. But after a quick check of the competition, I determined that I would have to sell something like 10,000 jars of jam in order to turn enough of a profit to make it a viable option. Really Etsy people, how can you sell a jar of jam for $3 or $4 dollars? By the time you add up all of your supply costs and account for your time to make the product, does that price even cover those?
I’ve got an extensive portfolio of (mainly food) photos. It would be ideal if I could turn them into “boutique” note cards. I’ve got to think about that one a little more.
It’s seriously too bad that I can’t do a waffle fundraiser. Because I have what may very well be the most perfect waffle recipe. It pains me to say that it is an America’s Test Kitchen recipe. It pains me, but it doesn’t surprise me. They nailed this one. The outside of the waffle is beautifully crisp while the inside is achingly tender. It is a perfect balance.
These are what waffles aspire to be. These waffles are money. I just wish there was a way for me to turn them into actual money.
ATK Buttermilk Waffles
Adapted from America’s Test Kitchen
BAH: Despite the temptation to dig right into these waffles, let them sit in a warm oven for 10 minutes. Your patience will be rewarded with a perfectly crisp exterior.
- 2 cups all purpose flour
- 1 tablespoon sugar
- 3/4 teaspoon kosher salt
- 1/2 cup buttermilk powder
- 1/2 teaspoon baking soda
- 1/2 cup sour cream
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1 1/4 cups plain seltzer water (not sparkling water or club soda)
Heat your oven to 250 degrees, set a wire rack inside a sheet pan and place it in the oven. Heat your waffle iron.
In a large bowl, whisk together the flour, sugar, salt, buttermilk powder, and baking soda.
In a separate bowl, whisk the sour cream, eggs, vanilla, and oil until thoroughly combined. Slowly add the seltzer water to the wet mixture and gently stir to combine.
Add the wet ingredients to the dry. Gently stir the batter until it is just combined. A few lumps and streaks of flour are ok.
Cook the waffles according to your waffle iron’s directions. Transfer the cooked waffles to the warm oven to rest for 10 minutes before serving.
Bon Appetit Hon 
Ah! The tip for putting the waffles in the oven – that’s probably why my waffles always leave me dissapointed.
On another note, I wish I had all the monies to give you. Maybe we can do an old school Bmore lemonade stand….or more logically, a table at the farmers market under 83.
❤
I think that rest in the oven is what makes the waffles magical. Because really, most everything is better after a rest isn’t it?
Sadly, I don’t think my pictures are going to plug the fundraising gap. Who knows maybe I would have more luck with a lemonade stand…or a waffle cart.
Why not have a waffle sale? But that is a lot of waffles!
The scale of how many waffles I would have to sell boggles my mind. Although I think that would be a fantastic idea for a food truck. Waffles for lunch anyone?
I hope you guys have an unexpected financial miracle fall into your lap.
And methinks I need a waffle iron. Because these look too good to pass up, even if they don’t become a cash cow!
I have to believe that if this is to be our path, then the details….even the ones that keep me up at night…will come together.
If you have the room for it in your kitchen, I think a waffle iron is worth its weight in gold!
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what could i use in lieu of the buttermilk powder? i might have to experiment with non-dairy coffee creamer… i’m always on the lookout for a good waffle recipe.
maybe play the lottery?
I wouldn’t try and sub non dairy creamer for buttermilk powder. That sounds like a recipe for disappointment. Maybe take your favorite waffle recipe that you’ve already made dairy free and try the low oven rest trick???
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Hell I just wish we had a waffle iron……
mmmm, Maybe next payday.
I am surprised you have room in what you have described as a tiny kitchen for a waffle iron. I have always thought of it as such a unitasker. But this recipe could make me make room. Delicious picture!
I keep hoping the Universe will see fit to find a way with the adoption. It couldn’t happen to a nicer person! 🙂
Well you see, there is this cabinet above the stove that holds the bulky unitaskers – waffle iron, toaster, and muffin pans.
I have to trust that the Universe has a plan for us.
Wendi’s kitchen has a lot of storage. But if you wanna see a tiny kitchen…well, come over to my place sometime.
Also, Wendi, my mind totally went to food truck. If the crepes people in Pittsburgh can do it, why not waffles?
You’re right that my perception of a tiny kitchen is really relative. Compared to some places I’ve lived, my current kitchen is ginormous.
Somebody needs to run with the waffle food truck idea. Not me mind you. But this could be awesome.
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I love how beautifully fluffy these are and the colour is stunning – though you need more ice cream 😉
Cheers
Choc Chip Uru
Latest: Double Nutella Brownie Cheesecake Bites
Why does it pain you to say it’s ATK recipe?
I had an emotional and philosophical breakup with ATK several years back. I’m still torn when it comes to their recipes…they work but buying the magazines and cookbooks generates profit for them which really just rubs me the wrong way.
Could you make this recipe at night and use in the morning? I don’t know if it would still be good because of the seltzer but would like to know your thoughts…
The seltzer really limits the make ahead-ness of this waffle batter. You could mix your dry ingredients together and your wet ingredients (minus the seltzer water) together the night before and then just combine seltzer, wet, and dry in the morning. These Yeasted Waffles are better suited to being prepped the night before.
What’s the difference between seltzer and sparkling water? I’ve used both in this recipe depending on which I have on hand and I can’t tell any difference.
My understanding is that seltzer is plain water that has been carbonated (think SodaStream). Sparkling water usually has natural occurring minerals in the water. I’m a fan of using what you have on hand as long as you get a reliable result.