Just another single, polyglot, xenophilic, Texan in the kitchen...

Just another single, polyglot, xenophilic, Texan in the kitchen...

Buttermilk Waffles

Buttermilk Waffles
 

If you have visited my blog enough times, you may have noticed that I love using buttermilk in place of regular milk. I got this love of buttermilk from my mother and share in her sentiment that buttermilk makes almost everything better, haha. Now don’t get me wrong, I could NEVER and would NEVER drink the stuff by itself, blech! Also, I am not a fan of its smell. However, I firmly believes buttermilk makes my baked goods more moist and adds another dimension of flavor that regular milk cannot produce. Also, I use brown sugar in place of white sugar for similar reasons.

The batter is quite thick, but the waffles come out fluffy, not dense. I have heard of folding egg whites into the batter to yield fluffier waffles, but I thought using a bit of cake flour would create comparable results. I was very pleased with the end result and am now compelled to buy my own waffle iron (I used my friend’s). I hope you try out this recipe soon! In the meantime, I hope the following close-up shots will convince you to make these waffles on Christmas Eve or the morning of Christmas Day:

So fluffy and light (and blurry. sorry!)!
Ah much better!
YUM! Look at that slightly crispy and caramelized bite!
This shot makes me want to jump and make another batch!

Excuse me while I make some more!
HAPPY HOLIDAYS! ¡FELICES FIESTAS! BUONE FESTE! BOAS FESTAS! JOYEUSES FÊTES!
Buttermilk Waffles
heavily adapted from allrecipes

2 cups all-purpose (AP)/plain flour (I used 1 cup cake flour/1 cup AP flour)
1 tsp salt
4 tsp baking powder
2 Tbsp brown sugar
2 eggs, room temperature
1 1/2 cups buttermilk or regular milk
1/3 cup melted butter
2 tsp vanilla extract

Preheat the waffle iron. In a large bowl whisk together the dry ingredients (flour, salt, and baking powder). In a medium-sized measuring cup, pour (and measure) in the milk, then add the butter, vanilla extract, and eggs. Whisk the eggs into the milk mixture. Pour the wet ingredients into the flour mixture, and mix until combined. Do NOT overmix!

Ladle the batter into the preheated waffle iron, and cook the waffle until ready or until desired doneness. Serve immediately. For leftover waffles, wrap cooled waffles individually in cling wrap and place them in the freezer.

For future consumption, just place the frozen waffle in a toaster or toaster oven until hot and eat! 🙂

Copyright – Memoria James – http://www.mangiodasola.com

Memoria James


8 thoughts on “Buttermilk Waffles”

  • We got a super fancy wafflemaker for our wedding….a $300 maker…well it was RE-gifted to us from a friend who won it at work since he worked for whirlpool, who makes kitchen aide stuff, anyways so I always said we would drag it out and make waffles every Xmas morning, two years later and here we were, finally in our own home, with a baby old enough to eat waffles, so out came the space hog of a wafflemaker still in the original box, and I got out the iPad, I am a by scratch baker but have never tried waffles, I made some gingerbread waffles off the food network website, Rachel Ray I think, and these, as I had made tons of Xmas muffins, the gingerbread ones were dense and too sweet for my husband's taste, these were much lighter and crispier, even though I used all AP flour, it was easier and quicker than I anticipated, and I wrappec a few to freeze.

    My only disappointment was that with such a good waffle I was missing the sausage and bacon tastes that get mixed up with any good breakfast…I will definitely grab some out of the freeze the next time we make a big breakfast!

  • Anne!! I'm so glad you wrote to me on the blog as I no longer receive e-mails from Astate! I think I know which wafflemaker you're talking about. It's gorgeous! I would have been using that much more frequently than you haha. I'm glad you finally tried it though! I'm so glad the waffle recipe on my blog was much better!! Yum! I'm flying back to the States just to eat breakfast with you all LOL!! I will be updating my blog soon, so stay tuned! Thanks for leaving a comment here!

  • Yes I may have to tKe it out of the box so I use it more as making waffles really isn't any more complicated than biscuits now if only I had a kitchen big enough for it not to have to be back in the pantry on the top shelf in a box lol….same reason I have never gotten a stand mixer, but yes kitchen aide pro waffle maker could churn out a ton of waffles, it is a tank

  • Oh and I forgot to add I would recommend a toaster oven or regular oven set to 220 for the frozen waffles, at least our toaster either burned the outside or left the center cold, our wafflemaker instruction manual suggested freezing in wax paper and reheating in the oven this way and the result was much better than our cheap toaster

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