Weekend Waffles

This weekend I tried a modification of the standard overnight yeasted waffles recipe: I replaced half the milk with buttermilk and only used 5 Tbs of butter instead of the normal 8.

My fears that the bacteria in the buttermilk would compete favorably with the yeast and prevent things from rising were unfounded: the texture of the waffles was just fine.

Overall, I think the reduction in the amount of butter was not a win (imagine that), but the addition of buttermilk added a nice tang to the waffles. So for the future: Using up leftover buttermilk in waffles is just fine, skimping on the butter is not! :-)