Monday, September 21, 2015

buttermilk waffles


I've been using the same waffle recipe, with a few tweaks here and there, for years now. This is the way to go if you don't want to wait hours for yeasted waffles.


When I don't have buttermilk, I cheat and make a concoction with whatever dairy I have, as long as the end result approximates the tang and consistency of buttermilk. I've used yogurt or sour cream thinned with milk, and when I don't have milk, I mix cream with water. Usually 50/50 plain yogurt (not Greek) and milk or 25/75 sour cream (or Greek yogurt) and milk is a good starting point.

buttermilk waffles
5 ounces all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 large egg, yolk and white separate
1 cup buttermilk
1 tablespoon melted butter

In the first mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a second mixing bowl, whisk the buttermilk, egg yolk, melted butter, and sugar together. In the third bowl, whisk the egg white until soft peaks.

Preheat your waffle iron.

Add the dry ingredients into the buttermilk mixture and mix gently until a few streaks of flour remain. Gently fold the egg whites into the batter.

Brush the waffle iron with oil and spread the batter onto the iron. There will be some trial and error before you figure out just how much batter to put into your particular iron and what setting you like. For my Belgian waffle maker, this recipe makes 3 round waffles.

Bake the waffles according to the machine instructions. If you are making a lot of waffles, keep them warm and crisp by holding them in a 250 degree oven while you finish making the rest. Use a convection setting in your oven if you have it, the air circulation around the waffles will keep the outside crisp.

They can also be frozen and reheat well in a toaster.

lilikoi jelly
tasty souvenir from our honeymoon

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