Buttermilk Waffles {eggless}

Instant. Gratifying. Delicious.

My earliest and perhaps THE stand-out moment for comparison for waffles is not America, but from a countryside café outside of London that served up the best waffles I’ve ever had with scoops of vanilla bean ice cream. My brother and I spent every summer in London and weekends often entailed a train ride to the outskirts, whilst watching the sheep and green hills pass by. But this café was visited more often than any other, because of these waffles. I’ve always compared every waffle I ever had with those ones. For me, those memories remain some of the happiest of my childhood. I remember my mother dressed in her cardigan and shorts and buckles in her hair, looking barely 25 years old, my brother in this Scottish sweater and me in my pigtails, sitting on log tables in the outdoors, surrounded by lush greenery and eating extra-large waffles with vanilla bean ice cream and maple syrup. Waffles have since, been a forgotten dish for me, none have evoked the same kind of pleasure as those ones from the English countryside.

But recently, waffles have made a comeback in my life, for various reasons, and I wanted to make one, stuffed with Nutella, as a mini surprise. Hence, this is a recipe that works for me, is as instant as possible, and I love how it gets crispy on the edges.

I have a ridiculous heart-shaped waffle machine, but if you have to get a new one, please for the love of God, get a normal square shaped one!