The East Phoenix Valley is replete with LDS pioneer heritage. The names of pioneer families adorn our streets, buildings and schools. We often casually pass by a geographic location without considering the history of the family for which the location was named, or why the family name was used. The inquiring minds of Arizona Beehive readers want to know! In each issue we now present the history of one “famous” Mormon family name. We hope you enjoy learning about these families, and encourage you to reach out to The Arizona Beehive with ideas for families to feature in the series.
I don’t know about everyone else, but my family becomes obsessed about a particular food from time to time. Our current obsession is the humble waffle. With the help of an amazing recipe and our new favorite kitchen gadget, we have elevated this unassuming breakfast food to a magical, delightful, fascinating item that can and should be enjoyed at any meal. First, we use a very special waffle iron called the Wonderffle. This amazing cast iron waffle iron lets you stuff your waffles and still have them coming out cooked all the way through, golden and crispy. We love filling our waffles with savory items such as bacon and sharp cheddar cheese or chicken nuggets and hot sauce. On the sweet side, we have experimented with a buttery cinnamon sugar mix and peanut butter and jelly. So far, we have never been disappointed. The wonderful thing about waffles is you can top them with whatever tickles your fancy that day or night. This recipe can also be made in a regular waffle iron. Be adventurous and top them with cheese or some chocolate chips (my daughter’s favorite). This is an easy and delicious treat. Enjoy!
If you would like more information about the Wonderffle Waffle Iron, visit their website at https://www.wonderffle.com/
Classic Buttermilk Waffles
Recipe Courtesy of Mel’s Kitchen Café
- 2 large eggs
- 1 3/4 cups (14 ounces buttermilk)
- 4 tablespoons butter, melted and cooled to room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (7.25 ounces) all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl, whisk together, the dry ingredients; combine the wet and dry ingredients just until smooth.
For a regular waffle iron use about 1/3-1/2 cup of batter. Make sure you spray your waffle iron to prevent sticking. If adding toppings, pour batter in first, then add toppings and close iron. Wait 2-3 minutes per waffle or until your iron stops steaming.