Wednesday, January 15, 2014

rich buttermilk waffles.

After purchasing this bourbon infused maple syrup for the boy for Christmas, I've spent most weekends looking for ways to incorporate it into our weekend breakfast routine.  This means we've been eating lots of pancakes, french toast, and waffles because there is no better way to get maple syrup into your mouth then via a breakfast (or breakfast for dinner) sweet.  

This is the most classic, go to, amazing waffle recipe ever.  The buttermilk provides a superb level of tang, a flavor that I will forever associate with lazy weekend breakfasts.  The beaten eggs help to provide a crispy, crunchy waffle exterior (who knew beaten egg whites produced such magic) and the yolks provide a fluffy rich interior. The whole wheat flour swap provides some hearty (healthy) nutty heft which is why I love whole wheat flour so much . My favorite way to serve these is with a pat of butter and a whole lot of (bourbon) maple syrup but there are equally delicious with a spread of Nutella or peanut butter and sliced bananas.  

Rich Buttermilk Waffles
Adapted from How to Cook Everything by the most reliable Mark Bittman 

Despite their being 2 of us, I usually make a full batch of these since the boy has a rather strange habit of eating them cold from the fridge. I highly suggest making a full batch and storing the leftovers in the fridge and toasting the leftovers in the toaster when you want some more waffles!  (Because everyone always wants more waffles.)

Serves 4

2 cups all-purpose flour (or 1 cup all-purpose and 1 cup whole-wheat) 
½ teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 ¾ cups buttermilk or 1 ½ cups sour cream or plain yogurt thinned with ¼ cup milk
2 eggs, separated
4 tablespoons (½ stick butter, melted and cooled)
½ teaspoon vanilla extract
Canola or other neutral oil for brushing on waffle pan or Pam!

Combine the dry ingredients. Mix together the buttermilk, sour cream or yogurt and the egg yolks. Stir in the butter and vanilla.

Brush the waffle iron lightly with oil and preheat it. Stir the wet into the dry ingredients. Beat the egg whites with the whisk or electric mixer (spotlessly clean ones work best) until they hold soft peaks. Stir them gently into the batter.

Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.

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