Buttermilk Waffle Recipe
One of the best tasting waffle recipes I've tried. I use this in a Belgian Waffle maker, and it is a crowd pleaser. The kids always look forward to Sunday morning with waffles and bacon breakfast.
One of the best tasting waffle recipes I've tried. I use this in a Belgian Waffle maker, and it is a crowd pleaser. The kids always look forward to Sunday morning with waffles and bacon breakfast.
- 4 tablespoons butter melted
- 3 teaspoons baking powder
- 6 cups all purpose flour
- 2 cups buttermilk
- 1 tablespoon kosher salt
- 2 tablespoons sugar
- 2 eggs separated
- dry mixture (large batch to keep around)
- 1.5 teaspoon baking soda
- waffles:
- 2 cups dry mixture
- all purpose flour added to dry mixture
- baking soda added to dry mixture
- baking powder added to dry mixture
- kosher salt added to dry mixture
- sugar added to dry mixture
- Carbohydrate 51.3425371297198 g
- Cholesterol 74.4406250047846 mg
- Fat 28.1783230381354 g
- Fiber 1.67749015541336 g
- Protein 9.40250504643802 g
- Saturated Fat 17.5487820268396 g
- Serving Size 1 1 Serving (179g)
- Sodium 1161.35498709403 mg
- Sugar 49.6650469743064 g
- Trans Fat 2.11832469118698 g
- Calories 496 calories
Step-by-step
- I make a large batch of this dry mixture base and keep it handy, sealed tightly in a container for a quick mix meal, simply having to add the wet ingredients when cooking.
- I then add the wet ingredients from above. The key to this recipe is to mix the white liquids together in a separate bowl, and the yellow ingredients together in a separate bowl, then folding these into the dry mix. So, in other words, mix egg whites with buttermilk, and mix egg yolks with butter, mixed in separate bowls, then folded into flour dry mixture.
Pouring unwhipped batter directly into a hot iron produces dense, rubbery discs instead of crisp pastry. Maintaining a high concentration of leavening agents requires precise measurements, utilizing specifically one-quarter teaspoon of baking soda per cup of flour. Separating the eggs changes the final crumb structure significantly. Whisking the whites separately incorporates trapped air that survives the folding process. This trapped air expands inside the waffle iron chambers. Butter provides fat that coats the flour proteins, limiting gluten development during mixing. Over-stirring toughens the batter quickly. Mix only until the dry pockets disappear. Batch cooking yields extra portions for future meals. Allow surplus waffles to cool completely on a wire rack before storage. Trapped steam makes warm waffles soggy inside airtight containers. Place cooled waffles in a freezer bag with parchment paper squares between each piece. Frozen waffles reheat successfully in a toaster set to medium heat for three minutes. This restores surface crispness without drying out the interior crumb.
