BUTTERMILK WAFFLES
My grandmother Loyd's waffle recipe. Don't over-mix. There should be some lumps.
Provided by Michele Davis
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat a waffle iron according to manufacturer's instructions. Preheat oven to 275 degrees F (135 degrees C). Set a wire rack on a baking sheet and place in the oven.
- Whisk flour, sugar, baking soda, and salt together in a bowl. Whisk buttermilk, egg, and oil together in a large bowl. Stir flour mixture into buttermilk mixture just until batter is combined.
- Pour batter into preheated waffle iron, leaving about 1/2-inch border; close iron and cook according to manufacturer's instructions, 3 to 5 minutes. Transfer cooked waffles to the rack in the oven. Continue cooking waffles with remaining batter.
Nutrition Facts : Calories 198.3 calories, Carbohydrate 30 g, Cholesterol 49 mg, Fat 5.5 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 1.3 g, Sodium 385.1 mg, Sugar 6.2 g
BUTTERMILK WAFFLES
Make these fluffy waffles on the weekend for a treat the whole family will enjoy.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.
- Heat waffle iron according to manufacturer's instructions; brush with oil. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter.
Nutrition Facts : Calories 537 g, Fat 27 g, Fiber 1 g, Protein 14 g
EASY BUTTERMILK WAFFLES
Make and share this Easy Buttermilk Waffles recipe from Food.com.
Provided by 2Bleu
Categories Breakfast
Time 7m
Yield 9 waffles
Number Of Ingredients 8
Steps:
- Place all ingredients into a large mixing bowl. Mix all ingredients very well using a hand mixer. Let stand while your waffle iron heats up.
- Cook according to your waffle iron.
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-BROWN SUGAR WAFFLES
This recipe first appeared in The Times in a 2006 article Julia Moskin wrote about wedding registries and what items couples should (and shouldn't) include on theirs. A cookware set? No. Better to buy pieces individually according to a couple's needs. A waffle iron? Why yes, if there's any chance of children. These waffles are light, crisp and easy to throw together, like traditional waffles, but the buttermilk lends tang and the brown sugar an earthy sweetness. The secret ingredient here is wheat germ. It provides a lovely toothsome texture and crunch.
Provided by Julia Moskin
Categories quick, editors' pick, project, dessert, side dish
Time 10m
Yield About 8 waffles
Number Of Ingredients 9
Steps:
- Whisk eggs, buttermilk and melted butter in a large bowl. In another bowl stir dry ingredients together, then add to egg mixture and whisk just until smooth. Let batter rest briefly.
- Heat a waffle iron and butter lightly or spray with nonstick cooking spray (even nonstick waffle irons require this step). Ladle batter onto iron (about 1/4 cup for an 8-inch round iron), close, and cook just until light golden brown. Serve immediately.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 8 grams, Sodium 369 milligrams, Sugar 5 grams, TransFat 0 grams
BUTTERMILK WAFFLES
These classic Belgian waffles from Gourmet magazine's cookbook have deep crevices that are ideal receptacles for butter and maple syrup.
Provided by Gourmet Test Kitchen
Categories Breakfast Brunch Waffle Kid-Friendly Small Plates Soy Free Peanut Free Tree Nut Free Vegetarian
Yield Makes 12 (4-inch) Belgian waffles or 24 (4-inch) standard waffles
Number Of Ingredients 11
Steps:
- Preheat waffle iron. Put a rack in middle of oven and preheat oven to 200°F.
- Whisk together 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 necessary, and spoon batter into waffle iron, using 1/2 cup batter for each 4-inch-square Belgian waffle or 1/4 cup batter for each 4-inch-square standard waffle and spreading batter evenly. Cook according to manufacturer's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make more waffles with remaining batter in same manner.
- Serve with butter and maple syrup.
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