Tuesday, January 29, 2008

Waffles

This year for Christmas the girls got me a waffle maker. An interesting choice since my husband just happens to be a big waffle fan....

The first couple of times I used the thing the results were awful- flat waffles, over flowing waffles, waffles hopelessly stuck to the waffle maker. I have finally gotten the hang of it and after trying several recipes, I have settled on this one. It makes nice fluffy waffles and does not require prep the night before or beating of egg whites. I can only handle so much before coffee.

Basic Buttermilk Waffles
adapted from Good Eats

2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons sugar
3 whole eggs
1/4 cup butter (half a stick), melted and cooled slightly
2 cups buttermilk at room temperature
1/2 teaspoon good vanilla

1. Preheat the waffle iron while you set about making the batter.

2. Whisk together the flour, baking soda, baking powder, salt and sugar in a large bowl.

3. Separate the eggs. Whisk the yolks with the melted butter in a small bowl (make sure the butter is cooled enough that it won't curdle the yolks). Whisk the egg whites into the buttermilk. Pour the butter/yolks into the buttermilk mixture and whisk well.

4. Pour the wet ingredients into the dry ingredients and stir until combined. Allow the mixture to rest for 5 minutes.

5. Ladle into your waffle iron as directed. I have found that one soup ladle of batter fills mine perfectly and the cook time is about 4-5 minutes.

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