I gave these a shot because I had buttermilk and they were the best. Crisp on the outside while tender on the inside.
Buttermilk Waffles
Credit: Christopher Hirshiemer
SERVES 4
We craved waffles after visiting a maple sap farm in New Hampshire; when it comes to holding syrup, there is no match for the deep grids of a perfectly crisp one.
1 cup all-purpose flour
1 tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1⁄2 tsp. salt
3 eggs, separated
1 cup buttermilk
2 tbsp. butter, melted and cooled
1. Sift flour, sugar, baking powder, baking soda, and salt together into a large mixing bowl.
2. Beat egg yolks in a small mixing bowl and add buttermilk and butter. Add to flour mixture, stirring until just combined.
3. Beat egg whites in a medium mixing bowl until stiff and fold into flour mixture. Batter will be airy.
4. Spread batter over three-quarters of the surface of a hot, lightly greased waffle iron, close lid, and cook until brown and crisp, about 5 minutes. Serve with plenty of butter and maple syrup.Ratings & Reviews (3)
We just finish eating them, and they were one of the best. I am use to make an "yeast waffles", which take a little time and they are our favorite, but for quick and easy ones, this is the recipe.
I made these this morning for breakfast. They were pretty good, but the texture was very "eggy," and the outside was softer vs. being more crisp. I did like the addition of the beaten egg whites, so that was a plus. Overall I enjoyed this recipe, but I'd use it when I'm more in the mood for a denser, eggier waffle vs. a lighter, crisp waffle. I made a homemade apple cider syrup to go on top, and it was fantastic atop them.
Buttermilk Waffles
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