Monday, December 3, 2012

Buttermilk Waffles

  

         Happy monday from cold and semi snowy,Holland! It's been trying to snow all day and thankfully it's been a very weak attempt. It's also been like this around here...

    

      Then we have the brief break with the bright and beautiful sun..We get all the seasons in one day sometimes. We are walking around all bundled up and in the mornings we love a warm breakfast...who doesn't though? I am all about the eggs and bacon,muffin,scones,pancakes and waffles. I finally bought a waffle maker a few months ago and have been perfecting my waffle making skills. Back home we bought the frozen waffles and popped them into the toaster when we wanted one. It wasn't until we moved here that I bought my first waffle maker and then quickly realised I have been severly missing out the varieties you can make..hello chocolate waffles!!!

So here is a basic recipe to get you started. I actually make a bunch of these,completely cool them, and then wrap individually in plastic wrap to freeze. I take however many I need and pop them into the toaster. They come out really crisp and we like them better that way then fresh out of the waffle maker. I'm not really able to get the crisp texture with mine unless I freeze and toast them later on.

Waffle makers come in all different shapes and sizes so depending on yours it will determine how many waffles you get from one recipe.

Buttermilk Waffles

2 cups (10 ounces) All-purpose Flour
2 TBS Yellow Cornmeal;optional but worth it
1 tsp. Salt
1/2 tsp. Baking Soda
1-3/4 cups Buttermilk
4 TBS Unsalted Butter,melted and cooled
2 Large Eggs,sperated
Pinch cream of tartar

Heat waffle iron according to the manufacturer's instructions. Adjust an oven rack to middle position and heat oven to 200 or a little under 100 celcius. Set a wire rack over a baking sheet and set aside.

In a large bowl,whisk together the flour,cornmeal,salt, and baking soda. In a medium bowl,whisk the buttermilk,melted butter, and egg yolks together. In another medium bowl,whip the egg whites and cream of tartar together with an electric mixer on medium-low speed until foamy,about 1 minute. Increase the speed to medium-high and whip the whites to stiff peaks,2-4 minutes.

Make a well in the center of the flour mixture.pour buttermilk mixture into the well,and gently whisk together until just incorporated with a few lumps remaining. Carefully fold in whipped egg whites using a rubber spatula until just incorporated with a few streaks.

Spread the appropriate amount of batter onto the waffle iron and cook until golden brown,about 3-5 minutes. Transfer the waffles to the wire rack ( don't overlap), and cover with a clean kitchen towel,and  keep warm in the oven.

Repeat with remaining batter. Before serving,remove the towel and let the waffles crisp in the oven,about 3 minutes.

Yield: 8-12 waffles..all depends on the size of the waffle maker
Source: The America's Test Kitchen Family Baking Book