Hopefully you didn’t get a carb overload from yesterday’s waffles because we are back for Sunday brunch with Sour Milk Waffles. I don’t know how to make sour milk and I certainly don’t want to come about it the natural way, ick. We probably won’t make these at my house.
Sour Milk Waffles
2 cups flour
1 tsp salt
3/4 tsp soda
1 tsp baking powder
1 1/2 cups sour milk
2 eggs well beaten
4 tbsp melted butter
Sour milk can be made by adding a tablespoon of white vinegar to a cup of milk, stirring, and letting it sit five minutes. A cup and a half of milk should get 1 Tablespoon, plus 1 1/2 teaspoons. Don’t worry it won’t go all lumpy, it’ll just look creamier than usual. This is also what you do if you have a recipe with buttermilk in it, but have no buttermilk on hand. I’ve been using it for years, my yummies always come out all right. :-)
From Mom’s Cookbook, page iii, Sour Milk or Buttermilk – Use 1 tablespoon vinegar or lemon juice, plus enough fresh milk to make 1 cup; let stand for five minutes before using. I’ve used this once or twice and it does work.
Kathy’s right — I usually will add half a lemon to the milk when something calls for buttermilk. Thickens right up.
I made these after trying Alton Brown (great), Martha Stewart (good), package mix (meh) and others. Yeah, new wafflemaker. These were light and crisp, the best of the bunch this is now “my” recipe. I used lemon juice, as my mom used to do, to sour the milk. I used the standard waffler, not the Belgian. Five Yums Up.
Aunt Deb, that’s great news! I’m so glad you found “your” recipe, one that really works for you. Gram would be delighted. :-)