Waffles From The Joy Of Cooking Food

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.

WAFFLES FROM THE JOY OF COOKING

Steps:

• Mix all dry ingredients. Mix all wet ingredients. Pour wet ingredients into dry ingredients. Be careful not to overmix here or you will have a stringly batter from developing the flour. Cook on waffle iron. A deep pocket iron is preferable for a perfect balance of crispy, yet light.

WAFFLE JOY OF COOKING RECIPE - (4/5)

Steps:

• I just use all-purpose flour, but I sift or whisk it before measuring. Combine all dry ingredients and re-sift or whisk. In a separate bowl, beat the egg yolks and add the butter (I used 3 tablespoons; the more oil, the more crisp the waffle), milk, and vanilla.Combine with a few swift strokes. The batter will be slightly lumpy, like muffin batter. If you want to add anything like nuts or chocolate chips to the batter, now's the time. 1/2 cup is about right for most additions. Beat the egg whites until stiff, but not dry. Fold them into the batter until barely blended. Cook according to your waffle maker's instructions. On mine that's about three minutes, or until steam stops coming out. Makes 12 4" square waffles. Oh, the vanilla is my own addition, and not part of the original recipe. I just like it in my waffles and pancakes. If you're holding your waffles instead of eating them right out of the waffle maker and want to keep them crisp, warm your oven to 200°F and put the waffles on wire racks instead of a tray or plate.

WAFFLES

Steps:

• Melt butter either on the stove or in the microwave. Set aside.
• In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk together yogurt, milk, melted butter, and eggs. Fold wet ingredients into dry ingredients.
• Preheat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200 degree oven until ready to serve.