Whole Grain Buttermilk Waffles Food

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THE BEST BUTTERMILK WAFFLES



The Best Buttermilk Waffles image

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

1 3/4 cup all-purpose flour (see Cook's Note)
2 tablespoons granulated sugar
1 3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 3/4 cup well-shaken buttermilk
2 large eggs
2 teaspoons vanilla extract
1 stick unsalted butter, melted and slightly cooled
Nonstick cooking spray
Maple syrup, jam, berries or yogurt, for serving

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.

WHOLE-GRAIN BUTTERMILK WAFFLES



Whole-Grain Buttermilk Waffles image

Eat Better America Recipe- Add Fiber One® original bran cereal to the batter and create delicious fiber-rich whole-grain waffles.

Provided by plannermom

Categories     Breakfast

Time 1h

Yield 4 servings (2 4-inch waffles per serving)

Number Of Ingredients 12

1 cup fiber one original all-bran cereal
1 1/4 cups buttermilk
1 egg, slightly beaten
2 tablespoons vegetable oil
1 teaspoon vanilla
3/4 cup whole wheat flour or 3/4 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
maple syrup, if desired (optional)
fresh raspberry, if desired (optional)

Steps:

  • Heat waffle maker. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
  • In large bowl, mix cereal and buttermilk; let stand 5 minutes. Stir in egg, oil and vanilla. Stir in remaining ingredients just until smooth. (Batter will be thick.).
  • For each waffle, brush hot waffle maker with vegetable oil. Spread batter onto center of hot waffle maker. (Waffle makers vary in size; check manufacturer's directions for recommended amount of batter). Close lid of waffle maker.
  • Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Serve immediately. Repeat with remaining batter. Serve with maple syrup and raspberries.

Nutrition Facts : Calories 239.9, Fat 9.9, SaturatedFat 1.9, Cholesterol 55.9, Sodium 483.5, Carbohydrate 34.6, Fiber 7.1, Sugar 9.5, Protein 9.2

WHOLE-GRAIN WAFFLES



Whole-Grain Waffles image

These waffles are light but also crispy on the outside from just a touch of oil and a yeasted batter with buttermilk. Oats and whole wheat pastry flour make a heartier waffle that is delicious with fruit, yogurt or syrup.

Provided by Food Network Kitchen

Time 8h50m

Yield 6 servings, 2 waffles per serving

Number Of Ingredients 12

1 (1/4-ounce) package active dry yeast
1/2 cup warm water (105 to 110 degrees)
2 cups buttermilk
3 tablespoons peanut oil
2 tablespoons sugar
2 cups whole-wheat pastry flour
1/2 cup rolled oats
4 large egg whites
1/8 teaspoon baking soda
1/4 teaspoon fine salt
Cooking spray for waffle iron
Maple syrup, for serving

Steps:

  • 1. Sprinkle the yeast over the water in a large mixing bowl; let stand until foamy, about 5 minutes. Add the buttermilk, oil, sugar and flour and whisk until smooth. Cover the bowl with plastic wrap and refrigerate overnight.
  • 2. Preheat a waffle iron. Whisk the oats, egg whites, baking soda, and salt into the waffle batter until smooth. Lightly mist the hot waffle iron with cooking spray. Add about 1/3 cup of batter to each section, using the back of a spoon to spread batter to the edges. Cook until the waffles are crisp and golden brown, 5 to 7 minutes. Repeat with the remaining batter. Serve with maple syrup.

WHOLE WHEAT-BUTTERMILK WAFFLES (WEIGHT WATCHERS)



Whole Wheat-Buttermilk Waffles (Weight Watchers) image

I used 2 regular eggs instead of egg substitute. Tasty. Recipe courtesy of Weight Watchers New Complete Cookbook.

Provided by AmyZoe

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2/3 cup whole wheat flour
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
1/4 cup fat free egg substitute
2 teaspoons canola oil
1/4 cup pure maple syrup

Steps:

  • Spray waffle baker with nonstick cooking spray. Preheat according to the manufacturer's instructions.
  • Whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in medium bowl.
  • Whisk together buttermilk mixture to flour mixture, stirring just until batter is smooth.
  • When waffle baker is ready, ladle in 1/2 cup of batter. Close lid and bake until golden brown, about 5 minutes.
  • Transfer waffle to plate and keep warm. Repeat with remaining batter, making a total of 4 waffles. Serve with maple syrup.

Nutrition Facts : Calories 199.4, Fat 3.4, SaturatedFat 0.6, Cholesterol 2.5, Sodium 422.4, Carbohydrate 36.9, Fiber 2.4, Sugar 15.2, Protein 7

WHOLE-GRAIN BUTTERMILK WAFFLES



Whole-Grain Buttermilk Waffles image

Add Fiber One® original bran cereal to the batter and create delicious fiber-rich whole-grain waffles.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 12

1 cup Fiber One™ original bran cereal
1 1/4 cups buttermilk
1 egg, slightly beaten
2 tablespoons vegetable oil
1 teaspoon vanilla
3/4 cup Gold Medal™ whole wheat or all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Maple syrup, if desired
Fresh raspberries, if desired

Steps:

  • Heat waffle maker. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
  • In large bowl, mix crushed cereal and buttermilk; let stand 5 minutes. Stir in egg, oil and vanilla. Stir in remaining ingredients except syrup and raspberries just until smooth. (Batter will be thick.)
  • For each waffle, brush hot waffle maker with vegetable oil. Spread batter onto center of hot waffle maker. (Waffle makers vary in size; check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker.
  • Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Serve immediately. Repeat with remaining batter. Serve with maple syrup and raspberries.

Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 10 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 7 g, TransFat 0 g

WHOLE WHEAT BUTTERMILK WAFFLES



Whole Wheat Buttermilk Waffles image

Make and share this Whole Wheat Buttermilk Waffles recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons yellow cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, separated
4 tablespoons unsalted butter, melted
1 3/4 cups buttermilk
3 tablespoons maple syrup
cream of tartar, a pinch
vegetable cooking spray

Steps:

  • Heat the waffle iron according to manufacturer's instructions.
  • Whisk the flours, cornmeal, salt, and baking soda together in a large bowl.
  • In a separate bowl, whisk the egg yolks and melted butter together, then whisk in the buttermilk and maple syrup until uniform.
  • In a large bowl, whip the egg whites and cream of tartar with an electric mixer on med-low speed until foamy, about 1 minute.
  • Increase the speed to med-high and whip the whites to stiff peaks, 3-7 minutes.
  • Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain).
  • Toward the end of mixing, fold the whipped egg whites into the batter with a rubber spatula.
  • Spray the hot waffle iron with vegetable oil spray, then spread the appropriate amount of batter onto the waffle iron, following the manufacturer's instructions, and cook until golden brown, about 3 1/2 minutes.
  • Remove the waffles from the waffle iron and serve,.
  • Repeat with the remaining batter, spraying the waffle iron with vegetable oil spray as needed between batches.
  • Per serving (1/2 cup batter)--300 calories, 10.5 g fat, 42 g carb, 10 g protein 3 g fiber.

Nutrition Facts : Calories 299.3, Fat 10.7, SaturatedFat 5.9, Cholesterol 85.2, Sodium 595.1, Carbohydrate 42.5, Fiber 2.9, Sugar 9.7, Protein 9.5

WHOLE WHEAT BUTTERMILK WAFFLES



Whole Wheat Buttermilk Waffles image

Crisp, healthy and better for you then most waffles. I found this recipe in The Breakfast Book. My family really liked these waffles. When I made these waffles I added a scoop of protein powder. I did not add the 1/4 cup of milk as I didn't think they needed it as I mixed my batter with a hand mixer. When I made these I got 14 square waffles.

Provided by internetnut

Categories     Breakfast

Time 15m

Yield 6-8 waffles, 6-8 serving(s)

Number Of Ingredients 10

3/4 cup whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
3 eggs
1 1/2 cups buttermilk
3/4 cup butter, melted (1 1/2 sticks)
1/4 cup milk, if desired

Steps:

  • Put the flours into a mixing bowl and add the baking powder, baking soda, salt, and sugar. Stir with a fork to blend.
  • In another mixing bowl, beat the eggs until well blended. Stir in the buttermilk and the melted butter (cooled off a little). Stir the mixture until well mixed if the batter seems rather thick, add the 1/4 cup milk to thin it. The batter should flow from the spoon, not plop.
  • Bake in a hot waffle iron until crisp and golden. Serve hot.

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