Tuesday, August 15

Buttermilk Waffles

I look forward to breakfast on the weekend, because Dustin and I will either head to Ollie's for a scone, to the Bagel Station for egg and cheese bagels on our way to the farmer's market, or we'll whip up something special at home. I'm usually the one doing the whipping, but that suits me just fine.

I had never considered waffles anything more than a special occasion breakfast, say, for Christmas morning. Therefore, I've seen relatively few waffles on my breakfast plate througout the years. No doubt this is due to the fact that waffles require equipment - equipment that most college students lack, and few people consider to be a necessity in their kitchen. I however, dreamt of a waffle iron for quite some time before we were gifted one for our wedding, and now, waffles are one of our favorite ways to celebrate the weekend.

My sister has made Alton Brown's recipe for pancakes, and proclaimed them the best in the world, and after feasting upon them last time Dustin and I were in Chicago, I was in enthusiastic agreement with her. So, it was with anticipation and confidence that I chose his recipe for Basic Waffles to make on Sunday morning. Once again, that goofy blond did not disappoint. The waffles had excellent flavor, a good crunch, and were not terribly high in fat, like some waffle recipes can be.

We topped ours with blueberries, cooked down in some maple syrup, and sat down to eat them together on the couch, watching Napolean Dynamite for the second time this week. A fabulous start to any Sunday.

Basic Waffles
Makes 6 8-inch Round Waffles

4 3/4 ounces all-purpose flour, approximately 1 cup
4 3/4 ounces whole-wheat flour, approximately 1 cup
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
Vegetable spray, for waffle iron

Preheat waffle iron according to manufacturer's directions.
In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

5 comments:

  1. But of course, has Alton Brown ever been wrong? Mr. Brown is one of my culinary heroes. :)

    You're waffles look awesome. I've been dying for a waffle iron for a looong time now and I actually just found one burried in a cupboard. I can't wait to try it out, and I think I'll have to use your(/Alton's) recipe!

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  2. haha, I finally make the blog. Does this make me famous? Watch out world. Just kidding, maybe you should fly back here and make me some!!!! I love the blueberries cooked down in maple syrup, tres chic!

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  3. Oh i can't wait...I have been talking about making french toast since Bele Chere weekend but seeing these waffles I just might change my mind!! Yummy!

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  4. Fantastic! Buttermilk waffles are my absolute favourite!

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  5. oh wow, these look amazing, I think I really need to get myself a waffle iron.

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