With Weekend Cooking on Saturdays and Sunday Supper on Sundays, it looks like Letters from a Hill Farm will be all about food on the weekends. Please do stop by for a bite to eat!
Because that buttermilk in the fridge runs out tomorrow, I chose buttermilk waffles for this return of the Sunday Suppers. The recipe comes from the Joy of Cooking.
2 cups all-purpose flour
1/4 teaspoon baking soda
1 1/3 teaspoons baking powder (you may wing it on that 1/3 t. - did they used to have such a measuring spoon??)
1 Tablespoon sugar
1/2 teaspoon salt
Beat in a separate bowl until light:
2 egg yolks
Add and beat:
1 3/4 cups buttermilk
6 Tablespoons melted and cooled butter
Combine the liquid and dry ingredients with a few swift (don't you love that word?) strokes.
Beat until stiff, but not dry:
2 egg whites
Fold them into the batter. I use a rubber spatula to do this.
Cook in greased waffle iron.
Serve with anything you wish: confectioners sugar, fruit, maple syrup. We used the latter tonight.
P.S. If you'd like more such recipes, you may scroll down to 'Letter Topics' and click on 'Sunday Supper.'
In the waffle iron
On the plate