Tuesday, July 12, 2011

Buttermilk Waffles

I'm not sure why, but this morning just screamed "waffles". After a quick search in a fantastic cookbook that I was sure wouldn't let me down (America's Test Kitchen Family Baking Book), I was ready to go. (Cookbook courtesy of the Westerville Public Library... Libraries are an awesome cooking resource. You can check out a book, make a couple recipes, and if you love them, you can support the author and pick up the book yourself. Or you can just re-check out the book. :) )

Back to the waffles: They were crispy on the outside, chewy and delicious on the inside, and all had that beautiful, coveted golden-color. My kiddos all wanted seconds (and thirds), and they were filling enough that we only needed a very light lunch.

This recipe is a little dish-intensive, but the end result made it more than worth it.
Buttermilk Waffles
Makes 6 - 8 waffles (depending on the waffle iron)
  • 2 c. (10 oz.) all-purpose flour
  • 2 Tbsp. yellow cornmeal (optional)
  • 1 tsp. salt
  • ½ tsp. baking soda
  • 1 3/4 c. buttermilk
  • 4 Tbsp. (½ stick) unsalted butter, melted and cooled
  • 2 large eggs, separated
  • Pinch cream of tartar
Heat the waffle iron according to the manufacturer's instructions. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Set a wire rack over a baking sheet and set aside.

Meanwhile, whisk the flour, cornmeal (if using), salt, and baking soda together in a large bowl. In a medium bowl, whisk the buttermilk, melted butter, and egg yolks together. In another medium bowl, whip the egg whites and cream of tartar together with an electric mixer on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and whip the whites to stiff peaks, 2 to 4 minutes.

Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (do not overmix.) Batter will be very thick. Carefully fold in the whipped whites using a rubber spatula until just combined with a few streaks.

Spread the appropriate amount of batter onto the waffle iron and cook until golden brown, about 3½ minutes. Transfer the waffles to the wire rack (do not overlap), cover with a clean kitchen towel, and keep warm in the oven.

Repeat with the remaining batter. Before serving, remove the towel and let the waffles crisp in the oven, about 3 minutes.

Source: The America's Test Kitchen Family Baking Book

1 comment:

  1. Scott made these for me tonight and they were delish! Thanks for sharing!