The second 6th grade dance last night + sleepover with 3 girls = what was I thinking. I hadn’t planned anything for breakfast … Looking in the frig and pantry, I collected ingredients to make chocolate chip pancakes and remembered that Santa brought us a “babycakes” waffle stick maker.
With fresh buttermilk and local honey from the farmers market, gluten-free all-purpose flour, and a few Ghiradelli chips, breakfast was a snap. Buttermilk adds a slight tang to the batter and a tickle to your tongue. Despite its name, buttermilk is NOT loaded with butter. It’s made from the liquid leftover after making butter. It adds a rich taste without adding fat. Buttermilk also adds moistness to baked goods.
The combination of ingredients resulted in fluffy, moist waffle sticks. For the girls I simply added a few chocolate chips.
Gluten-Free Buttermilk and Honey Waffle Sticks
To make waffle sticks you need a waffle stick maker, like the one from babycakes. If you don’t have one, just make regular old waffles.
- 11/2 c gluten-free all-purpose flour
- 2 tsp xanthum gum
- 2 tbs pure cane sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fleur de sel (sea salt)
- 1 3/4 cups buttermilk
- 2 eggs
- 1/2 stick butter, melted and cooled to room temp
- 1/2 tsp honey
- EVOO or canola for use on waffle pan
What you do:
- In lg bowl add dry ingredients.
- In med bowl add wet, except EVOO, and mix well.
- Add wet mixture to dry and whisk until incorporated.
- Heat waffle iron and lightly brush waffle iron with oil.
- Pour about 1/4 c in each waffle stick well.
- Close lid and cook until green light is lit, about 3 min.
- Remove from waffle maker and serve immediately.
- Garnish with syrup, powdered sugar, honey, etc. I served the grown up version with a cocoa-fig jam.