In a large mixing bowl, whisk together dry ingredients. Set aside.
In another bowl, whisk together oil, buttermilk,and vanilla. Gently combine with dry mixture.
Pour about ¼ - ⅓ cup for each waffle. (I use a large serving ladle and drop the batter in the middle of the waffle iron).
Cook 2-3 minutes or until golden brown.
Place on a rimmed baking sheet and transfer to oven to keep warm. (set oven to 200℉/93℃)
Serve with favorite toppings.
Caramelized onions:
Remove the skins from the onion. Cut in half and slice thinly.
Heal olive oil in a frying pan over low heat.
Add the onions.
Stir. Make sure onions are completely coated with the oil.
Cook on low heat for about 10 minutes.
Add a pinch of salt and continue to cook slowly for another 20 - 30 minutes. All the while, keep stirring.
Once the onions are a deep golden color, deglaze the pan with wine.
Set aside.
Creamy Gravy:
Heat butter in a frying pan over medium heat.
Whisk in the flour.
Continue to whisk until golden brown.
Remove from heat.
Whisk in the milk and return pan to the heat.
Continue to whisk until thickened.
Season with salt and pepper.
Cover and keep warm until ready to use.
Breakfast Poutine Waffles
Place waffle on your plate.
Top with carmelized onions, cheese curds and creamy gravy.
Optional: Garnish with bacon and chives.
Notes
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.