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
I found this when I was searching for a waffle recipe that would call for a larger quantity of buttermilk than is found in some other recipes I found here. These waffles have a nice twang from the buttermilk. The recipe stated that it makes 12 4-inch Belgian waffles....I got 12 7-8 inch waffles from it. From Gourmet Cookbook.
Provided by Hey Jude
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 260.6, Fat 13.6, SaturatedFat 8.1, Cholesterol 79.7, Sodium 730.8, Carbohydrate 27.4, Fiber 0.8, Sugar 3.3, Protein 7.1
BUTTERMILK WAFFLES
I actually got this recipe from the manual that came with my belgian waffle maker and turns out it's a great one!! My husband loves these waffles and I haven't had a single complaint from anyone else. Enjoy!
Provided by Mandy likes to cook
Categories Breakfast
Time 34m
Yield 5 1/2 C. batter
Number Of Ingredients 10
Steps:
- In large bowl, sift or whisk together flour, cornstarch, sugar, baking powder, baking soda and salt to blend thoroughly; set aside.
- In mixer bowl, beat egg whites until soft peaks form. Set aside.
- Whisk together egg yolks, buttermilk and vanilla to blend. Using a rubber spatula, stir buttermilk mixture into flour mixture, blending until dry ingredients are moistened (There should still be small lumps; do not over mix).
- Stir in melted butter.
- Fold in egg whites until combined.
- Pour batter onto hot, greased waffle maker and bake.
Nutrition Facts : Calories 414.7, Fat 20.4, SaturatedFat 11.9, Cholesterol 148.9, Sodium 785.1, Carbohydrate 47.7, Fiber 1, Sugar 10.8, Protein 9.7
GRANDMA'S BUTTERMILK WAFFLES
Make and share this Grandma's Buttermilk Waffles recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, add flour, baking powder, salt, and soda; stir to mix.
- Add in eggs, buttermilk, and butter; mix well.
- Pour batter into a preheated prepared waffle iron; cook until steaming stops and waffles are crisp and golden.
Nutrition Facts : Calories 414.6, Fat 15.6, SaturatedFat 8.8, Cholesterol 128.4, Sodium 962.9, Carbohydrate 54, Fiber 1.7, Sugar 6.1, Protein 13.8
BANANA BUTTERMILK WAFFLES
Provided by Food Network Kitchen
Time 30m
Yield 4-6 Servings
Number Of Ingredients 13
Steps:
- Whisk the flour, granulated sugar, baking powder and salt in a large bowl. Whisk the eggs in a medium bowl until frothy; add the buttermilk, mashed banana, 4 tablespoons of the butter and vanilla and stir to combine. Stir the wet mixture into the dry until just combined, taking care not to over mix. Cover with plastic wrap and let the mixture rest for 10 minutes.
- Preheat a waffle iron to medium-high. Preheat the oven to 200°F. Brush the inside of the iron evenly with some of the remaining butter. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Cook until the waffles are crisp and golden, 5 to 7 minutes. Repeat with the remaining butter and batter, keeping the cooked waffles warm in the oven until ready to serve.
- Whisk the cream and confectioner's sugar in a medium bowl until soft peaks form. Slice the remaining banana if using. Serve the waffles topped with the whipped cream, banana slices and walnuts and drizzled with maple syrup.
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.
FRIED CHICKEN AND BUTTERMILK WAFFLES
Steps:
- Chicken: Heat enough vegetable oil to come about 1-inch up the sides of a large, deep cast iron skillet to 350 degrees F.
- Rinse the chicken under cold running water and do not dry; leave wet. In a large sealable bag, combine the flour with the Essence. Add the chicken pieces 1 at a time, seal, and shake to coat evenly. Remove and place on a wire rack over a baking sheet and let sit for 5 to 10 minutes.
- Carefully add the chicken to the hot oil and fry, turning once, until golden brown and the meat is cooked through, 20 to 30 minutes (the thighs and legs will take longest to cook). Remove and drain on paper towels. Remove the pan from the heat and with a slotted spoon, scoop out any browned bits remaining in the pan and drain on paper towels.
- Waffles: Preheat a waffle iron and lightly grease. Into a large bowl, sift the dry ingredients together.
- In a clean bowl, beat the eggs. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the dry ingredients, and mix well.
- Pour the batter into the hot waffle iron and cook until golden brown and lightly crisp. Remove and if desired, top with a slice of butter, and serve with the chicken and maple syrup.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
BUTTERMILK WAFFLES WITH BUTTERMILK FRIED CHICKEN TENDERS
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the waffles: Combine the flour, baking powder, baking soda, sugar and salt in a large bowl.
- In a second bowl, whisk the eggs until smooth, then whisk in the buttermilk and butter until combined. Add the wet ingredients to the dry ingredients and mix just until the batter comes together; there will be lumps. Cover and let sit at room temperature for at least 30 minutes and up to 1 hour.
- Preheat the oven to 250 degrees F. Set a baking rack over baking sheet and place on the center rack. Preheat a waffle maker according to manufacturer's instructions and brush with melted butter.
- For each waffle, ladle about 1/3 cup of the batter onto the iron. Cover and cook until golden brown and crispy, 3 to 4 minutes; the waffles will be a little misshapen--not perfectly square, with rounded corners. As you go, transfer the cooked waffles to the baking rack in the oven and hold there while you fry the chicken.
- For the fried chicken: While the waffle batter rests, place the chicken tenders in a resealable plastic bag. Add 1 cup of the buttermilk and the hot sauce, then seal the bag and marinate at room temperature for 1 hour.
- In a medium bowl, combine the flour with the garlic powder, onion powder, chile de arbol, 1 teaspoon salt and 1/4 teaspoon black pepper. Transfer half of the flour mixture to a second bowl. In a third bowl, put the remaining 1 cup buttermilk.
- Remove the chicken from the marinade and pat dry with paper towels. Sprinkle with salt and pepper.
- Heat 2 inches of oil in a high-sided skillet, preferably cast-iron, over medium heat until it registers 360 degrees on a deep-fry thermometer. Working in batches to avoid crowding the pan, dredge the chicken in the first dish of seasoned flour, then dip in the buttermilk, letting excess drain off, and finally dredge in the second bowl of seasoned flour, tapping off excess. Fry until golden brown on both sides and just cooked through, about 5 minutes. Remove to a paper-towel-lined plate and season with salt.
- To serve, put two waffles on each of four plates. Top them with three tenders and drizzle all with hot sauce, if desired, and honey.
RICH BUTTERMILK WAFFLES
So often, when you find a recipe, you wonder if the poster has actually made it. I can say that I've been eating these waffles for over 52 years--that's half a century of enjoyment! :) Every Sunday was Waffle Day and we never tired of it; it was a tradition that we loved to honour. First my Grandpa made these, then my Mum, and now I make them for my own family. This is a very, very thick batter. I use a wooden spoon to push it out of the batter bowl onto the hot waffle iron. It makes 4 old-fashioned waffles that are 4 squares; I don't know how many Belgian-style waffles it would make. This does NOT store well because of the rising reaction between the buttermilk and leavening so use up all the batter and freeze any extra waffles to enjoy later in the week. From my Home to Yours: I hope that you enjoy it as much as I have these five decades!
Provided by The_Swedish_Chef
Categories Breakfast
Time 35m
Yield 4 large waffles
Number Of Ingredients 9
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.
Nutrition Facts : Calories 501.1, Fat 27.9, SaturatedFat 16.3, Cholesterol 204.2, Sodium 1140.4, Carbohydrate 48.2, Fiber 1.5, Sugar 5.9, Protein 13.6
BUTTERMILK WAFFLES
Make and share this Buttermilk Waffles recipe from Food.com.
Provided by Chef mariajane
Categories Breakfast
Time 15m
Yield 4 10-inch waffles
Number Of Ingredients 8
Steps:
- Preheat the waffle iron,.
- Mis the flour, sugar, baking powder, baking soda, and salt together in a bowl.
- In a separate bowl, combine the eggs, buttermilk and melted butter and stir until well blended. Add the wet mixture to the dry ingredients and mix until completely smooth.
- Using a pastry brush, lightly brush the waffle iron with melted butter. This prevents the waffles from sticking and also gives them a nice golden color. Do this for every waffle.
- Pour about 3/4 - 1 cup batter into the hot waffle iron. Bake the waffles until golden brown. Continue until all the batter is used up.
Nutrition Facts : Calories 369.8, Fat 15.2, SaturatedFat 8.7, Cholesterol 127.2, Sodium 773, Carbohydrate 46.9, Fiber 1.3, Sugar 10.9, Protein 11.1
BELGIAN BUTTERMILK WAFFLES WITH GLAZED BANANAS
Categories Breakfast Brunch Kid-Friendly Quick & Easy Mother's Day New Year's Day Banana Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 waffles
Number Of Ingredients 17
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.
BUTTERMILK WAFFLES
Make these fluffy waffles on the weekend for a treat the whole family will enjoy.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 537 g, Fat 27 g, Fiber 1 g, Protein 14 g
BUTTERMILK WAFFLES
These classic Belgian waffles from Gourmet magazine's cookbook have deep crevices that are ideal receptacles for butter and maple syrup.
Provided by Gourmet Test Kitchen
Categories Breakfast Brunch Waffle Kid-Friendly Small Plates Soy Free Peanut Free Tree Nut Free Vegetarian
Yield Makes 12 (4-inch) Belgian waffles or 24 (4-inch) standard waffles
Number Of Ingredients 11
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.
BUTTERMILK WAFFLES
Categories Dairy Breakfast Brunch Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 (4-inch) waffles
Number Of Ingredients 10
Steps:
- Sift together flour, dried powdered buttermilk, sugar, baking powder, baking soda, and salt.
- Refrigerate this "from-scratch mix" in plastic storage bags until you're hungry for waffles. (It will keep for 1 month.)
- On a waffle morning, whisk eggs in a large bowl until blended, then whisk in water and melted butter.
- Whisk dry ingredients into liquid mixture just until smooth.
- Brush a preheated waffle iron lightly with vegetable oil and spoon batter-about 2 cups for 4 waffles-in iron, spreading quickly.
- Cook waffles according to manufacturer's instructions, transferring as cooked to rack of a preheated 250°F oven to keep warm. (If you don't intend to use the entire mix at once, divide dry-ingredient mixture into thirds and transfer to 3 sealable plastic bags to refrigerate. You will need 1 egg, 1 cup water, and 2 tablespoons melted unsalted butter for each bag.)
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