BUTTERMILK WAFFLES
Make these fluffy waffles on the weekend for a treat the whole family will enjoy.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.
- Heat waffle iron according to manufacturer's instructions; brush with oil. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter.
Nutrition Facts : Calories 537 g, Fat 27 g, Fiber 1 g, Protein 14 g
BUTTERMILK MALTED WAFFLES
Heavy and delicious!
Provided by Jackie O'Callaghan @foodwithjackieo
Categories Other Breakfast
Number Of Ingredients 12
Steps:
- Prepare waffle iron. Preheat oven to 200 degrees ( for warming) Whisk flour, malted-milk powder, baking powder, baking soda and salt in a mixing bowl. Whisk egg yolk, buttermilk, oil and vanilla in a medium bowl. Whisk into dry ingredients. Beat egg whites in a clean bowl until soft peaks form. Gradually add sugar, beating until glossy but not dry. Whisk one quarter of the beaten whites into the batter and then fold remaining whites into batter. Serve with favorite toppings! I prefer real maple syrup and butter.
EASY MALTED WAFFLES
A lot easier than most malted waffle recipes, but still delicious!
Provided by Grace Chalk
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat a waffle iron according to manufacturer's instructions. Spray the inside of the waffle iron with cooking spray.
- Stir flour, milk powder, corn meal, sugar, baking powder, and salt together in a bowl. Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; pour into flour mixture and stir just until batter is combined.
- Pour batter, working in batches, into the preheated waffle iron and cook until golden brown, about 5 minutes.
Nutrition Facts : Calories 361.6 calories, Carbohydrate 52.9 g, Cholesterol 88.8 mg, Fat 11.6 g, Fiber 1.4 g, Protein 10.4 g, SaturatedFat 6.5 g, Sodium 641 mg, Sugar 15.9 g
THE BEST BUTTERMILK WAFFLES
In creating this recipe, we tried out many different methods-folding in egg whites, milk versus buttermilk, a yeasted batter. But at the end of the day, this simple dump-and-stir was our favorite by far. Someone in the test kitchen may have even said this was the best waffle they'd ever eaten! The buttermilk makes this waffle ultra-light while the generous amount of butter makes for a super crispy exterior, leaving the inside custardy and soft. Finally, we kept the sugar to a minimum, making these the perfect foil for sweet toppings like maple syrup, berries or jam.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield about 6 waffles
Number Of Ingredients 11
Steps:
- Preheat a waffle iron to medium-high.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together the buttermilk, eggs and vanilla. Whisk the buttermilk mixture into the flour mixture until a batter is formed. Whisk in the butter until incorporated, being careful not to overmix the batter.
- Spray both sides of the preheated waffle iron with nonstick cooking spray. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on its size. (Take into consideration that the batter will spread once the lid is closed.) Close the iron and cook until the waffles are a deep golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron has a well-seasoned or nonstick surface, it may not be necessary to spray it between each batch.)
- Serve the waffles immediately with butter, syrup, jam, berries or yogurt.
BASIC BUTTERMILK WAFFLES
The waffle recipe to go with "Mollie's Basic Pancake and Waffle Mix", this is absolutely delicious and lends itself to many different variations. I include the Mix Substitute if you haven't made up the mix beforehand, but once you've tasted these waffles, you'll want to keep some one hand! These waffles are light and crisp, but also moist and almost creamy in the center. They rise just enough, but not so much that the batter fails to cook through, and they are substantial enough to keep you from feeling light-headed two hours later, but not so heavy as to load you down. Canola oil can be substituted for some or all of the butter (heathens!). Look for the pancake recipe, as well!
Provided by Lizzymommy
Categories Breakfast
Time 22m
Yield 6-7 standard waffles
Number Of Ingredients 12
Steps:
- Preheat the waffle iron.
- Place the waffle mix in a medium-sized bowl.
- Measure the buttermilk and then the water into a 4-cup liquid measure. Add the eggs and beat gently with a fork or a small whisk until smooth. Stir in the vanilla. Pour this mixture, along with the melted butter, into the dry ingredients. Stir until thoroughly blended, scraping from the bottom and sides of the bowl, but don't overmix. A few lumps are okay.
- Lightly spray the hot waffle iron on both the top and bottom surfaces with nonstick spray, then rub on a little butter. (This is most easily accomplished by generously buttering a chunk of bread and using it as a nifty, edible utensil to butter the waffle iron.) Add enough batter to just cover the cooking surface - approximately 1/2 cup for a standard waffle (1 cup for a Belgian waffle).
- Cook for 2-3 minutes, depending on your waffle iron. Don't overbake - you want it crisp and brown but not too dark. It's perfectly okay to peek.
- Serve hot with your chosen toppings.
- Variations:.
- Lemon Waffles with Blueberries - Add to the basic mix 2-3 tbsp sugar and 1 tbsp grated lemon zest. Replace the water with 3 tbsp fresh lemon juice. Increase the vanilla extract to 1 teaspoons Top the finished waffles with 1 1/2 cups fresh blueberries or frozen defrosted blueberries.
- Chocolate Waffles - Add to the basic mix 3-5 tbsp sugar and 3 tbsp unsweetened cocoa. Replace the buttermilk and water with 1 1/4 cups milk. Increase the vanilla extract to 2 teaspoons Top the finished waffles with 1 1/2 cups semisweet chocolate chips. The chocolate chips will melt slightly into the top surface of each hot waffle. Serve with powdered sugar and fresh raspberries, if available.
- Orange waffles with Pomegranate - Add to the basic mix 2 tbsp sugar and 1 tbsp grated orange zest. Replace the water with 3 tbsp orange juice. After the waffles are cooked, sprinkle with 1 cup pomegranate seeds. Serve drizzled with pomegranate molasses (available in specialty markets and Middle Eastern groceries) or a reduction of Pomegranate juice and sugar.
- Herbed sweet corn waffles - If you're making this when sweet corn is in season, shave fresh sweet corn directly from the cob. If corn is not in season, use frozen corn. To defrost, place it in a strainer and run it under room-temperature tap water. Drain and dry it thoroughly before adding to the batter. Omit the vanilla extract. Soak in the melted butter for a few minutes: 2 cups fresh corn kernels (from about 3 cobs), 1/4 tsp dried sage, 1/2 tsp dried thyme, 1/2 tsp dried basil. Add 1 1/2 cups of the corn-butter-herb mixture to the batter, reserving the rest for sprinkling on top of the cooked waffles. Serve with Apple-Jalapeno Syrup. For every 12 oz can of defrosted apple juice concentrate, add a 2-inch jalapeno chile, slice in half lengthwise. Bring to a boil, turn the heat down, and simmer, uncovered, for 20-30 minutes (possibly longer), until it is reduced by slightly more than half. Remove from heat, and let it cool to room temperature. Remove and discard chile. Serve in a small glass pitcher.
- Savory Rosemary-Olive Waffles with Peas - You can steam fresh peas or use frozen ones. To defrost, place them in a strainer and run them under room-temperature tap water. No cooking necessary. Drain and dry them thoroughly before using. Omit the sugar and vanilla extract. Replace half the melted butter with olive oil. Add to the batter 1/2 tsp crumbled dried rosemary and 1 cup minced pitted Greek (kalamata) olives. Top the finished waffles with 1 1/2 cups green peas. Serve with Roasted Garlic Aioli.
TENDER AND EASY BUTTERMILK WAFFLES
An easy waffle recipe that results in a nice crisp outside, and tender middle waffle. I love the results this gives while not having to separate the eggs and take time to whip egg whites! These will also reheat in the toaster for a quick work day breakfast.
Provided by Diana Perry
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined. Whisk buttermilk and butter together in a separate bowl; add eggs. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; add vanilla extract.
- Preheat a waffle iron according to manufacturer's instructions.
- Pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 40.5 g, Cholesterol 92.4 mg, Fat 13 g, Fiber 1.1 g, Protein 9.2 g, SaturatedFat 7.5 g, Sodium 748.7 mg, Sugar 8.4 g
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