THE BEST BUTTERMILK WAFFLES
In creating this recipe, we tried out many different methods-folding in egg whites, milk versus buttermilk, a yeasted batter. But at the end of the day, this simple dump-and-stir was our favorite by far. Someone in the test kitchen may have even said this was the best waffle they'd ever eaten! The buttermilk makes this waffle ultra-light while the generous amount of butter makes for a super crispy exterior, leaving the inside custardy and soft. Finally, we kept the sugar to a minimum, making these the perfect foil for sweet toppings like maple syrup, berries or jam.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield about 6 waffles
Number Of Ingredients 11
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.
FLUFFY AND CRISP BUTTERMILK WAFFLES
These classic buttermilk waffles are easy to make and come out fluffy and crisp each and every time. It's a must-have recipe for turning an ordinary morning into something extra-special.
Provided by Michelle
Categories Breakfast
Time 20m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside.
- In a medium bowl, whisk together the buttermilk, butter, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and gently whisk to combine. Do not overmix!
- Spray a waffle iron with non-stick cooking spray, then preheat. Once the waffle maker is ready, add the batter according to the manufacturer's instructions and cook for 2 to 3 minutes, or until the waffle maker indicates they are ready. Serve immediately, or place in a 300-degree oven to keep warm. Leftover waffles can be wrapped in plastic wrap, placed in a ziploc bag and stored in the refrigerator for 2 days or in the freezer for up to 1 month.
Nutrition Facts : Calories 423 kcal, Carbohydrate 43 g, Protein 9 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 123 mg, Sodium 802 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
MY FAVORITE BUTTERMILK WAFFLES
Homemade buttermilk waffles are delightfully crisp on the outside and light as air inside. This is my favorite recipe for fluffy homemade waffles with hints of butter and vanilla in each bite!
Provided by Sally
Categories Breakfast
Time 30m
Number Of Ingredients 10
Steps:
- Preheat waffle maker on medium-high heat. Preheat oven to 200F degrees. Place a wire rack on a baking sheet; set aside.
- In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside. In another large bowl, whisk the egg yolks, butter, sugar, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients and whisk gently until smooth. Do not overmix.
- In a medium bowl, whisk the egg whites until stiff peaks form. I typically use a handheld or stand mixer fitted with a whisk attachment to whisk the egg whites. Using a rubber spatula, gently fold the egg whites into the batter.
- Pour 1/3 cup of the batter into each well of the waffle maker (or less if your waffle maker is smaller) and close the lid. Cook the waffles until golden brown and crisp, 5-6 minutes. Transfer the cooked waffles to the wire rack and keep warm in the preheated oven as you cook the rest. Repeat to cook the remaining batter.
- Serve the waffles immediately with butter and maple syrup, or your choice of toppings.
TENDER AND EASY BUTTERMILK WAFFLES
An easy waffle recipe that results in a nice crisp outside, and tender middle waffle. I love the results this gives while not having to separate the eggs and take time to whip egg whites! These will also reheat in the toaster for a quick work day breakfast.
Provided by Diana Perry
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 25m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 40.5 g, Cholesterol 92.4 mg, Fat 13 g, Fiber 1.1 g, Protein 9.2 g, SaturatedFat 7.5 g, Sodium 748.7 mg, Sugar 8.4 g
BUTTERMILK WAFFLES
My grandmother Loyd's waffle recipe. Don't over-mix. There should be some lumps.
Provided by Michele Davis
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 198.3 calories, Carbohydrate 30 g, Cholesterol 49 mg, Fat 5.5 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 1.3 g, Sodium 385.1 mg, Sugar 6.2 g
BANANA & BLUEBERRY WAFFLES WITH CHERRY SAUCE
Start this special breakfast by making the cherry sauce, then the cream topping and lastly the waffles. You may use sweet or sour cherries for the sauce, it's good either way. I hope that you will enjoy this tasty recipe.
Provided by Baby Kato
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Cherry Sauce: Using a large pot combine sugar, almond extract, water and corn syrup.
- Bring to a boil over medium heat, stirring often.
- Next reduce the heat to a simmer and add the lime rind and cherries and simmer for 5 - 10 minutes longer.
- If you want a thicker sauce add 1 1/2 tsps of cornstarch and 3 tsps of water to a mug, whisk well to remove lumps.
- Add to hot cherry sauce bringing to a boil, cook until desired thickness is achieved.
- Cream Topping: In a large bowl whip sour cream and mascarpone cheese until a soft peak forms then gently mix into the whipped cream.
- Place covered in fridge until needed.
- Waffles: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a smaller bowl whisk together the buttermilk, 2% milk, mascarpone cheese and egg yolks.
- Next gently whisk the milk mixture into the flour mixture until just combined.
- Beat the egg whites until stiff. Gently fold into the waffle batter then add the blueberries and diced bananas.
- Brush hot waffle iron lightly with vegetable oil and pour batter into each waffle mold.
- Cook waffles according to manufacturer's instructions until golden (3 minutes).
- Place waffles in low oven in 1 layer to stay crisp.
- When ready to assemble, place waffle or waffles on plate, place a generous amount of topping in center of waffles and pour desired amount of cherry sauce over top and ENJOY.
Nutrition Facts : Calories 913.8, Fat 25.5, SaturatedFat 6.1, Cholesterol 68.6, Sodium 949.1, Carbohydrate 159.6, Fiber 7.7, Sugar 87, Protein 17.1
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