Basic Buttermilk Waffles Food

THE BEST BUTTERMILK WAFFLES

Steps:

• Preheat a waffle iron to medium-high.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
• In a medium bowl, whisk together the buttermilk, eggs and vanilla. Whisk the buttermilk mixture into the flour mixture until a batter is formed. Whisk in the butter until incorporated, being careful not to overmix the batter.
• Spray both sides of the preheated waffle iron with nonstick cooking spray. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on its size. (Take into consideration that the batter will spread once the lid is closed.) Close the iron and cook until the waffles are a deep golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron has a well-seasoned or nonstick surface, it may not be necessary to spray it between each batch.)
• Serve the waffles immediately with butter, syrup, jam, berries or yogurt.

BUTTERMILK WAFFLES

Steps:

• Preheat waffle iron; put a rack in the middle of your oven and preheat oven to 200°F.
• Whisk together the flour, baking powder, baking soda and salt in a large bowl; add buttermilk, butter and eggs and stir until smooth- batter will be thick.
• Brush waffle iron lightly with vegetable oil, if needed, and spoon about 1/2 cup of batter onto waffle iron and spread a little bit; cook according to iron directions.
• Transfer waffles to a baking sheet and keep warm, uncovered, in oven.
• Serve with butter and maple syrup.

BASIC BUTTERMILK WAFFLES

Steps:

• Preheat the waffle iron.
• Place the waffle mix in a medium-sized bowl.
• Measure the buttermilk and then the water into a 4-cup liquid measure. Add the eggs and beat gently with a fork or a small whisk until smooth. Stir in the vanilla. Pour this mixture, along with the melted butter, into the dry ingredients. Stir until thoroughly blended, scraping from the bottom and sides of the bowl, but don't overmix. A few lumps are okay.
• Lightly spray the hot waffle iron on both the top and bottom surfaces with nonstick spray, then rub on a little butter. (This is most easily accomplished by generously buttering a chunk of bread and using it as a nifty, edible utensil to butter the waffle iron.) Add enough batter to just cover the cooking surface - approximately 1/2 cup for a standard waffle (1 cup for a Belgian waffle).
• Cook for 2-3 minutes, depending on your waffle iron. Don't overbake - you want it crisp and brown but not too dark. It's perfectly okay to peek.
• Serve hot with your chosen toppings.
• Variations:.
• Lemon Waffles with Blueberries - Add to the basic mix 2-3 tbsp sugar and 1 tbsp grated lemon zest. Replace the water with 3 tbsp fresh lemon juice. Increase the vanilla extract to 1 teaspoons Top the finished waffles with 1 1/2 cups fresh blueberries or frozen defrosted blueberries.
• Chocolate Waffles - Add to the basic mix 3-5 tbsp sugar and 3 tbsp unsweetened cocoa. Replace the buttermilk and water with 1 1/4 cups milk. Increase the vanilla extract to 2 teaspoons Top the finished waffles with 1 1/2 cups semisweet chocolate chips. The chocolate chips will melt slightly into the top surface of each hot waffle. Serve with powdered sugar and fresh raspberries, if available.
• Orange waffles with Pomegranate - Add to the basic mix 2 tbsp sugar and 1 tbsp grated orange zest. Replace the water with 3 tbsp orange juice. After the waffles are cooked, sprinkle with 1 cup pomegranate seeds. Serve drizzled with pomegranate molasses (available in specialty markets and Middle Eastern groceries) or a reduction of Pomegranate juice and sugar.
• Herbed sweet corn waffles - If you're making this when sweet corn is in season, shave fresh sweet corn directly from the cob. If corn is not in season, use frozen corn. To defrost, place it in a strainer and run it under room-temperature tap water. Drain and dry it thoroughly before adding to the batter. Omit the vanilla extract. Soak in the melted butter for a few minutes: 2 cups fresh corn kernels (from about 3 cobs), 1/4 tsp dried sage, 1/2 tsp dried thyme, 1/2 tsp dried basil. Add 1 1/2 cups of the corn-butter-herb mixture to the batter, reserving the rest for sprinkling on top of the cooked waffles. Serve with Apple-Jalapeno Syrup. For every 12 oz can of defrosted apple juice concentrate, add a 2-inch jalapeno chile, slice in half lengthwise. Bring to a boil, turn the heat down, and simmer, uncovered, for 20-30 minutes (possibly longer), until it is reduced by slightly more than half. Remove from heat, and let it cool to room temperature. Remove and discard chile. Serve in a small glass pitcher.
• Savory Rosemary-Olive Waffles with Peas - You can steam fresh peas or use frozen ones. To defrost, place them in a strainer and run them under room-temperature tap water. No cooking necessary. Drain and dry them thoroughly before using. Omit the sugar and vanilla extract. Replace half the melted butter with olive oil. Add to the batter 1/2 tsp crumbled dried rosemary and 1 cup minced pitted Greek (kalamata) olives. Top the finished waffles with 1 1/2 cups green peas. Serve with Roasted Garlic Aioli.

TENDER AND EASY BUTTERMILK WAFFLES

Steps:

• Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined. Whisk buttermilk and butter together in a separate bowl; add eggs. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; add vanilla extract.
• Preheat a waffle iron according to manufacturer's instructions.
• Pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions.

BUTTERMILK WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions. Preheat oven to 275 degrees F (135 degrees C). Set a wire rack on a baking sheet and place in the oven.
• Whisk flour, sugar, baking soda, and salt together in a bowl. Whisk buttermilk, egg, and oil together in a large bowl. Stir flour mixture into buttermilk mixture just until batter is combined.
• Pour batter into preheated waffle iron, leaving about 1/2-inch border; close iron and cook according to manufacturer's instructions, 3 to 5 minutes. Transfer cooked waffles to the rack in the oven. Continue cooking waffles with remaining batter.

BUTTERMILK WAFFLES

Steps:

• Preheat waffle iron. Put a rack in middle of oven and preheat oven to 200°F.
• Whisk together flour, baking powder, baking soda, and salt in a large bowl. Add buttermilk, butter, and eggs and stir until smooth (batter will be thick).
• Brush waffle iron lightly with vegetable oil, if necessary, and spoon batter into waffle iron, using 1/2 cup batter for each 4-inch-square Belgian waffle or 1/4 cup batter for each 4-inch-square standard waffle and spreading batter evenly. Cook according to manufacturer's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make more waffles with remaining batter in same manner.
• Serve with butter and maple syrup.