Crispy Buttermilk Waffles Food

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.

FLUFFY AND CRISP BUTTERMILK WAFFLES

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.

CRISPY BUTTERMILK WAFFLES

Steps:

• Prepare the batter and refrigerate at least 8 hours before baking--all day to have waffles for dinner (try over under ice cream), OR overnight to have them for breakfast.
• Make the batter in the morning OR evening:.
• Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt. Combine the melted butter and milk (or buttermilk). Add the mixture to the dry ingredients. Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined. Cover with plastic wrap and stick in the fridge until tomorrow morning.
• That evening OR following morning:.
• Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy). Add to waffle iron the same way you would other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast.
• Makes 4-6 large round waffles.
• NOTE: This recipe is easily made with milk OR buttermilk.

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.

CRISPY BUTTERMILK POPCORN CHICKEN IN A WAFFLE BOWL

Steps:

• Place the buttermilk, pepper and 1 teaspoon salt in a resealable plastic bag and add the chicken, turning to coat. Marinate for at least 2 or up to 8 hours in the refrigerator.
• Preheat the oven to 200 degrees F and fit a wire rack in a small baking sheet.
• Heat the oil to 375 degrees F in a heavy-bottomed pot.
• Whisk together the flour, granulated garlic, paprika and remaining 1 teaspoon salt in a dish. Remove the chicken from the buttermilk and dredge it in the flour mixture. Shake off the excess and, working in batches, fry the chicken until golden brown, 3 to 4 minutes. Transfer to the rack set in the baking sheet and keep warm in the oven while you finish frying the remaining chicken.
• To build the bowls, place some shredded lettuce in the bottom of the waffle bowls. Divide the hot popcorn chicken among them, then top with the quartered cherry tomatoes and more lettuce. Drizzle with the Buttermilk Honey Dressing.
• Mix together the mayonnaise, buttermilk, mustard, honey, dill, granulated garlic and black pepper in a small bowl and season with salt.

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.

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 WITH CRISP PROSCIUTTO

Steps:

• Preheat oven to 250°F. Spray an unheated well-seasoned or nonstick Belgian waffle iron with cooking spray and preheat iron.
• Into a large bowl sift together flour, baking powder, baking soda, and salt. Melt 5 tablespoons butter and in a small bowl whisk together with buttermilk and egg until combined. Stir butter mixture into flour mixture until smooth (batter will be thick).
• Spoon batter into waffle iron, using 1 cup batter for two 4-inch-square Belgian waffles (see note, above) and spreading evenly, and cook according to manufacturer's instructions. Transfer waffles to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles in same manner (do not respray iron).
• In a large heavy skillet heat remaining tablespoon butter over moderate heat until foam subsides and cook prosciutto slices until crisp and golden, about 1 minute on each side.
• Serve waffles with prosciutto, sour cream, and maple syrup.

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.