Thursday, January 21, 2010

Buttermilk Waffles

I used to think I didn't like waffles very much. I resisted trying this recipe because I thought, "How good can waffles possibly be?" Turns out, REALLY good.

Buttermilk Waffles
from America's Test Kitchen
Makes 3 to 4 depending on size of waffle iron
(I usually quadruple the recipe so there are a few leftovers for quick before-school breakfasts in the freezer)

The secret to great waffles is a thick batter, so don't expect a pourable batter. The optional dash of cornmeal adds crunch to the finished waffle (I've never tried it). Make toaster waffles out of leftover batter - undercook the waffles a bit, cool them on a wire rack, wrap them in plastic wrap, and freeze. Then pop them in the toaster as you like for a quick breakfast.

1 cup all-purpose flour
1 Tbsp cornmeal (optional)
1/2 tsp salt
1/4 tsp baking soda
1 egg, separated
7/8 cup buttermilk (AKA 2 Tbsp short of a cup)
2 Tbsp unsalted butter, melted and cooled

VARIATION: Almost As Good As Buttermilk Waffles
If you're out of buttermilk, try this sweet-milk variation. By making your own baking powder (using baking soda and cream of tartar) and by cutting back on the quantity of milk, you can make a thick, quite respectable batter. The result is a waffle with a crisp crust and moist interior. Follow the recipe below, adding 1/2 tsp cream of tartar to the dry ingredients and substituting a scant 3/4 cup milk for buttermilk.

1. Heat waffle iron. Whisk the dry ingredients together in a medium bowl. Whisk the egg yolk with the buttermilk and butter.

2. Beat the egg white until it just holds a 2-inch peak.

3. Add the liquid ingredients to the dry ingredients in a thin steady stream while mixing gently with a rubber spatula. (Do not add liquid faster than you can incorporate it into the batter.) Toward the end of mixing, use a folding motion to incorporate the ingredients. Gently fold the egg white into the batter.

4. Spread an appropriate amount of batter onto the hot waffle iron. Following the manufacturer's instructions, cook the waffle until golden brown, 2 to 5 minutes. Serve immediately. (In a pinch, you can keep waffles warm on a wire rack in a 200-degree oven for up to 5 minutes.)

1 comment:

Janssen said...

Mmm, those look delicious. I'll try them out on Bart soon!