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 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.
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.
BUTTERMILK WAFFLES WITH BUTTERMILK FRIED CHICKEN TENDERS
The buttermilk in this recipe makes everything more flavourful and tender, a great tip for making soft, chewy waffles and juicy, crispy-coated chicken.Click here to watch how to make this recipe.
Provided by Bobby Flay
Categories bake,breakfast,brunch,chicken,eggs and dairy
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- 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 250ºF. 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.
- 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 360ºF 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.
BUTTERMILK WAFFLES
This recipe is from the Outsmart Diabetes Cookbook. They have it as a pancake recipe, but I prefer waffles. They're light and have a pleasant flavor. They're my family's favorite waffles.
Provided by Pookie Ann
Categories Breakfast
Time 35m
Yield 13 4inch Waffles
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt.
- In a medium bowl, whisk the egg and egg white until very foamy.
- Whisk in the buttermilk, vanilla extract, and oil.
- Stir into the flour mixture just until combined.
- Add water until desired consistency.
- Heat waffle iron, spray with nonstick cooking spray.
- Prepare waffles according to manufacturer's directions.
- Serve with sugar-free syrup.
Nutrition Facts : Calories 97.5, Fat 1.8, SaturatedFat 0.4, Cholesterol 17.8, Sodium 250.4, Carbohydrate 16.4, Fiber 2.2, Sugar 3, Protein 4.5
THE BEST EVER WAFFLES
Every Sunday morning, my mom and I used to get up early and make these wonderful waffles. This recipe has been in the family for years, and I will definitly be passing it down to my children.
Provided by Cooking to Perfecti
Categories Breakfast
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, whisk together all dry ingredients.
- Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.
- Beat whites until moderately stiff; set aside.
- Add milk and melted butter to dry ingredient mixture and blend.
- Fold stiff egg whites into mixture.
- Ladle mixture into hot waffle iron and bake.
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
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
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