Aunt Jerilee's Waffles

Let me tell you a little something about my Aunt Jerilee - she makes Martha Stewart look like an amateur.  Aunt Jerilee can do anything - she crafts like no one's business, raises chickens, sews, sings, plays several musical instruments, and so much more.  One of her greatest gifts is her ability to cook.  Enter, these life-changing waffles.

For the past ten years or so, we've spent the morning of either New Year's or Memorial Day at my Aunt Jerilee and Uncle Scott's house. We've been welcomed to an incredible spread of homemade jams, jellies, homemade hashbrowns, freshly squeezed juice, farm fresh eggs, home-cured deer bacon, sausage, fresh fruit, whipped cream, and these most fabulous waffles.  Its one of the highlights of our year, and we always look forward to it.

When we asked her for the recipe and she started explaining the process of aging buttermilk, we knew we were in over heads.  Luckily, she kindly adapted the recipe for me and Alex, and these bad boys have fit in nicely with our weekly Sunday brunches. 

 

Aunt Jerilee's Waffles

Recipe from the Kitchen of Jerilee Hutchins

Ingredients:

• 2 eggs
• 2 cups Buttermilk (Organic Buttermilk seems to be the closest you can get to aging your own)
• 2 cups All-Purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1/4 cup + 2 tablespoons Shortening

Directions:

Heat waffle iron. Beat eggs; beat in remaining ingredients with rotary beater (or wire whisk) until smooth. Cook according to your waffle iron directions.