These Buttermilk Pancakes are flavorful on their own, but a dollop of fresh whipped cream makes them melt in you mouth. Adding your favorite maple syrup will really set these over the edge! Hope you're having some relaxing January mornings in your slippers and jammies yourself. Here's our recipe for these Buttermilk Waffles with Whipped Cream:
Waffles: 2 Cups all-purpose flour; 2 tablespoons yellow cornmeal; 1 tablespoon honey; 1 tablespoon granulated sugar; 1 tsp. sea salt; 1 tsp. baking soda; 2 and 1/2 cups buttermilk; 3 eggs; 1 tsp. almond extract; 2/3 cup canola oil
Whipped cream: 1 pint heavy whipping cream; 1/4 cup powdered sugar; 1 tsp. vanilla
Waffles:Preheat waffle maker. Grease if suggested in manual per waffle manufacturer's guidelines. Combine the dry ingredients in a medium size mixing bowl. Add the wet ingredients. Whisk until smooth, unless specified otherwise in your waffle maker's manual. Measure the batter accordingly and prepare waffles per instruction guidelines.
Whipped cream: Place heavy whipping cream into a medium size bowl. Using a stand mixer with the whisk attachment, whisk cream on medium high speed for approximately five minutes. It will appear foam at first, and then build in volume. When stiff peaks form, cream is done whipping. Add the vanilla and powdered sugar. Whisk on low speed for one minute, or until combined Serves approximately 6-8.