BUTTERMILK CORNBREAD WAFFLES
Cornmeal adds a bit of crunch and rich golden color to these sweet Buttermilk Cornbread Waffles. Top them with Maple Honey Cinnamon Butter, maple syrup and fresh berries for an award winning breakfast!
Provided by Valerie Brunmeier
Categories Breakfast
Time 30m
Number Of Ingredients 15
Steps:
- In a medium bowl stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and set it aside.
- In another medium bowl whisk the eggs lightly. Add the buttermilk, oil, and vanilla and whisk again until well combined. Add the egg mixture all at once to the well in the flour mixture. Stir just until moistened (batter should be slightly lumpy). Set the mixture aside while you preheat your regular or Belgian waffle iron. The waffle batter will be somewhat thin but will thicken a bit as it rests.
- Lightly grease your waffle iron with non-stick cooking spray (or according to manufacturer's directions). Add as much waffle batter as needed for your particular waffle iron (I use ½ cup per waffle for mine). Close the lid and cook until browned and crisped. Use tongs to transfer waffle to a serving platter. Repeat with remaining batter.
- Serve warm with Maple Honey Cinnamon Butter and additional pure maple syrup, if desired
- Add all the ingredients to a small bowl and use an electric mixer to beat until well combined and fluffy. Serve at room temperature.
- Make it in advance and store it in an airtight container in the refrigerator for up to one month. Allow to soften at room temperature for 30 minutes before serving.
Nutrition Facts : ServingSize 1 waffle, Calories 450 kcal, Carbohydrate 47 g, Protein 9 g, Fat 26 g, SaturatedFat 18 g, Cholesterol 68 mg, Sodium 319 mg, Fiber 3 g, Sugar 12 g
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 PANCAKES WITH VANILLA BEAN-BERRY SYRUP
Provided by Patrick and Gina Neely : Food Network
Time 40m
Yield 8 pancakes
Number Of Ingredients 14
Steps:
- Make the syrup: Heat the syrup and both halves of the vanilla bean in a small saucepan over medium-low heat. Just before the mixture comes to a simmer, remove from the heat, stir in the berries and set aside for at least 30 minutes to let the flavors meld. Remove the vanilla bean before serving.
- Make the pancakes: Preheat the oven to 200 degrees F. Whisk the flour, cornmeal, granulated sugar, baking powder, salt and nutmeg in large bowl. In a separate bowl, whisk the buttermilk, eggs and oil. Stir the wet ingredients into the dry until just blended. Leaving a few lumps will result in fluffier pancakes.
- Heat a large nonstick skillet or griddle over medium heat. Add enough oil to grease it lightly and leave a film on the bottom of the pan.
- Working in batches, ladle the batter, about 1/2 cup at a time, into the pan. Cook until the pancakes are golden brown on the bottom and bubbles start to form on top, about 3 minutes, then flip and continue cooking another 2 minutes. Repeat with the remaining batter. Put the finished pancakes on a sheet tray and let sit in the oven to stay warm as you finish. Serve topped with the berry syrup, butter and confectioners' sugar.
CORN WAFFLES WITH STRAWBERRY SYRUP
Quickly boiling the agave thickens it a bit; adding the strawberries while it's still warm infuses the syrup with flavor and a pretty pink color. Blackberries or pitted cherries can be substituted if you wish!
Provided by Amelia Rampe
Categories Bon Appétit Waffle Breakfast Strawberry Corn Egg Buttermilk Vanilla Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F. Set a wire rack inside a rimmed baking sheet and place in oven. Bring agave to a boil over medium-low heat (keep an eye on it; you don't want it to boil over). Immediately remove from heat and stir in half the strawberries and a pinch of salt; let sit until ready to serve. Save remaining berries separately for serving also.
- Whisk flour, cornmeal, sugar, baking powder, baking soda, and 1 tsp. salt in a medium bowl to combine. Whisk grated corn, eggs, buttermilk, vanilla, and 1/2 cup melted butter in a large bowl to combine. Add dry ingredients and stir with a rubber spatula until just incorporated (don't worry about any small lumps).
- Heat waffle iron until very hot; brush with butter. Working in batches and brushing iron with more butter as needed, pour batter onto iron (it should cover the entire surface; amount of batter needed will vary according to manufacturer). Cook waffles until golden brown and cooked through, 5-7 minutes. Transfer to wire rack in oven as you go.
- Serve waffles with room-temperature butter, strawberry-agave syrup, and reserved fresh strawberries.
GRANDMA'S BUTTERMILK SYRUP
This was my grandma's most coveted recipe and we had it every time we went there. This is always a special treat and French toast with this syrup is one of my favorite breakfasts!
Provided by Katie Madrian
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Heat sugar, buttermilk, and butter in a saucepan over medium heat until mixture starts to boil, about 5 minutes. Remove saucepan from heat and stir baking soda and vanilla into buttermilk mixture.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 34.4 g, Cholesterol 41.5 mg, Fat 15.5 g, Protein 0.8 g, SaturatedFat 9.8 g, Sodium 340.2 mg, Sugar 34.4 g
EASY HOMEMADE BERRY SYRUP
This berry syrup is easy and super yummy on so many things, especially cheesecake and French toast. The syrup can also be used for pancakes, waffles, crepes, etc.
Provided by Shara Bailey
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Pour frozen berries and 2 cups water into a medium saucepan and cook over medium heat, stirring occasionally, until they have thawed but are not hot. Add sugar and bring to a simmer; cook for about 5 minutes, stirring frequently.
- Mix remaining 1/4 cup water and cornstarch together in a bowl. Add to the berry mixture and cook over medium-low heat to thicken slightly, about 3 minutes.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 16.4 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.4 g, Sodium 1.5 mg, Sugar 12.8 g
BUTTERMILK SYRUP
This is a great homemade syrup that we found at a little B&B in South Dakota. This syrup is wonderful on hot, fresh blueberry pancakes.
Provided by ALISSASMOM
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.
Nutrition Facts : Calories 136.8 calories, Carbohydrate 21.3 g, Cholesterol 15.7 mg, Fat 5.9 g, Protein 0.4 g, SaturatedFat 3.7 g, Sodium 133.2 mg, Sugar 20 g
SWEDISH WAFFLES WITH BERRY COMPOTE
These waffles are a weekend favorite with Gavin Kaysen's family-the recipe comes from his wife Linda's family in Sweden-and we're sure yours will love them, too. Topped with a fresh berry compote, they're a great way to start a day of lounging in your PJs.
Provided by Gavin Kaysen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Berry compote: In a small saucepan, combine berries, sugar, and lemon juice. Gently heat until sugar is dissolved. Crush about half of the berries with a wooden spoon; allow the rest to soften but maintain their shape, 10 minutes. Set aside.
- Waffles: In a bowl, whisk together the flour, baking powder, and salt. Make a well in the ingredients and pour in the milk and vanilla; whisk thoroughly. Then whisk in warm (not hot) melted butter until fully incorporated. The batter should be thin.
- Heat a waffle iron according to the manufacturer's directions. Brush waffle iron on both sides with some of the remaining melted butter. Ladle enough batter to evenly cover the lower plate. Close the lid and cook until the waffles are brown and crispy, about 3-4 minutes. Repeat in batches with remaining batter; make 6-7 waffles.
- Assembly: Place waffles on a serving platter, spoon berries on top, and serve.
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CORN WAFFLES WITH STRAWBERRY SYRUP RECIPE …
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5/5 (1)Author Amelia RampeServings 4Estimated Reading Time 2 mins
- Preheat oven to 200°. Set a wire rack inside a rimmed baking sheet and place in oven. Bring agave to a boil over medium-low heat (keep an eye on it; you don’t want it to boil over). Immediately remove from heat and stir in half the strawberries and a pinch of salt; let sit until ready to serve. Save remaining berries separately for serving also.
- Whisk flour, cornmeal, sugar, baking powder, baking soda, and 1 tsp. salt in a medium bowl to combine. Whisk grated corn, eggs, buttermilk, vanilla, and ½ cup melted butter in a large bowl to combine. Add dry ingredients and stir with a rubber spatula until just incorporated (don’t worry about any small lumps).
- Heat waffle iron until very hot; brush with butter. Working in batches and brushing iron with more butter as needed, pour batter onto iron (it should cover the entire surface; amount of batter needed will vary according to manufacturer). Cook waffles until golden brown and cooked through, 5–7 minutes. Transfer to wire rack in oven as you go.
- Serve waffles with room-temperature butter, strawberry-agave syrup, and reserved fresh strawberries.
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