Monday, September 21, 2009

Buttermilk Waffles

How do you like your waffles? I like them with berries and plain yogurt. Or, cream cheese and lemon curd. I usually put applesauce or pure maple syrup on my daughter's. My husband likes warm fake syrup and melted butter. Our friend from Dallas ate hers with fake syrup and peanut butter. Any way you top them, waffles are so good.

While I've yet to muster the courage to make the liege waffles I had in Eugene, I tried a new recipe this weekend. My favorite at-home waffles have been these ones but once I used up my last batch of Bisquick, I resolved myself to making breakfast goodies without processed mixes and trans fats.

I looked at Martha Stewart's buttermilk waffle recipe but since it calls for one entire stick of melted butter, I went with Alton Brown's. I liked that he used half whole-wheat flour but most of the spices (and the almond extract) are my additions.

Verdict: Not as crisp as I like (my waffle maker or the recipe? I'm not sure) and a little more dense than the ones I make with club soda but good flavor. I'd like to try replacing half the buttermilk with club soda and see how that turns out.

Basic Waffle Recipe (from Alton Brown - serves 4)

1 c. all-purpose flour
1 c. whole-wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon vanilla
1/2 teaspoon of almond extract
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature

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.

PS - For those of you who are gluten-free, I've been looking for a gluten-free waffle recipe and I'll post one when I try it out.


  1. I like my waffles NOT from a restaurant. Except for one instance (which I can't recall), no restaurant prepared waffles have been worth their price!

    Bec, ck out the Free Gluten websites for recipes.

  2. I like my waffles with my sister's homemade jam.

  3. I like Aunt Kathys recipe that calls for beating the egg whites seperately then folding them in - makes the waffles light and wonderful.

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