Buttermilk Belgian Waffles Food

BELGIAN WAFFLES

Steps:

• Preheat a waffle iron. In a large bowl, stir together the dry ingredients. Make a well in the center and add the buttermilk, milk, eggs, and melted butter. Mix together just until combined (DON'T OVERMIX THE BATTER!). The batter should look slightly lumpy.
• Spray the waffle iron with the nonstick vegetable spray. Pour 1/2 cup of the batter or the amount recommended by the waffle-iron maker onto the waffle iron; bake as directed by the manufacturer.
• Dust finished waffles with confectioners' sugar and top with fresh berries, Whipped Cream, or ice cream, if desired. Serve hot off the griddle.
• In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and maraschino. Whip to soft, fluffy peaks, about 2 minutes.

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 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.

CINNAMON BELGIAN WAFFLES

Steps:

• Preheat your waffle iron.
• In a medium bowl, whisk together the eggs, vanilla, buttermilk and butter until well blended. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon; stir into the buttermilk mixture. In a separate bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.
• Spoon batter onto the hot waffle iron, close, and cook until golden brown. Waffles are usually done when the steam subsides.

BUTTERMILK WAFFLES

Steps:

• Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.
• Heat waffle iron according to manufacturer's instructions; brush with oil. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter.

BELGIAN BUTTERMILK WAFFLES WITH GLAZED BANANAS

Steps:

• Make waffles:
• Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.
• Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
• Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.
• Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold (see cooks' note, below). Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.
• Make topping:
• While last batch is cooking, heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add banana slices in 1 layer and cook until golden, about 1 minute per side. Remove from heat and add syrup to skillet.
• Spoon bananas over waffles, then drizzle with warm syrup before serving.

RICH BUTTERMILK WAFFLES

Steps:

• NOTE: The waffles will benefit if you have all the ingredients at room temperature. I take out the eggs, melt the butter and pour the buttermilk out half an hour before making the waffles.
• When you begin to make the batter, turn on the waffle iron to get it nice and hot.
• Melt the stick of butter in a heat-proof measuring cup. Set aside to cool.
• In a large batter bowl, measure out the flour, baking powder, baking soda, sugar and salt, stirring well to combine ingredients. Create a depression in the center of the dry ingredients for the buttermilk mixture.
• Beat the eggs in a large pourable measuring cup until frothy and well-combined. Add the vanilla extract, buttermilk and cooled butter. Beat until well-combined.
• Pour the buttermilk mixture into the dry ingredient's depression and stir rapidly with a wooden spoon until well combined. There will be an immediate chemical reaction between the buttermilk and leavening, creating a thick, rich batter honeycombed with air bubbles.
• Using the wooden spoon, push 1/4 of the batter onto your waffle iron plates and bake until steam stops rising from the waffle iron or your personal degree of doneness is achieved.

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.

BUTTERMILK BELGIAN WAFFLES

Steps:

• In a large mixing bowl, sift flour, sugar, baking powder, baking soda, salt, nutmeg, and cardamom together. Set aside.
• In a medium bowl, combine buttermilk, eggs, melted butter and vanilla extract. Whisk briskly for 1-2 minutes or beat with an electric mixer on high speed for about a minute.
• Pour wet ingredients into the dry and stir until nearly smooth. It's okay if a few lumps remain. The batter will be thick.
• Preheat the waffle maker. Add ¼ - ⅓ cup batter per waffle to hot waffle iron and cook according to manufacturer's instructions, about 5 minutes.Repeat this step until batter is gone.

BELGIAN WAFFLES

Steps:

• Whisk the buttermilk, melted butter and vanilla together in a large bowl. Separate the egg and whisk the yolk into the buttermilk mixture. Whisk the egg white in a clean bowl until it forms stiff peaks - this will keep your waffles light and fluffy.
• Weigh all the other dry ingredients into a bowl. Whisk in the wet ingredients to create a smooth batter then carefully but decisively fold through the egg white - don't worry if you are left with a few small lumps. Cover with cling film and leave the batter to sit for 30 mins, if you have time.
• Lightly oil then heat your waffle maker (or see the tip below). Heat the oven to low, so you can keep each waffle warm while the next one cooks. Pour enough batter for one waffle (about a quarter) into the waffle maker, close the lid and cook until the waffle is golden brown on both sides and will come away from the maker easily, about 2 mins. Repeat with the remaining batter, then top with whatever you fancy.

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.