Belgian Buttermilk Almond Waffles With Cinnamon Peach Compote Recipes

Steps:

• For cinnamon peach compote:.
• Combine peaches, brown sugar 1/4 cup water, cinnamon and nutmeg in heavy medium sauce pan.
• Cook compote over medium heat until liquid is reduced to medium think syrup, stirring occasionally, about 15 minutes.
• For Waffles:.
• Put oven race in middle position and put a large metal cooling rack directly on it.
• Preheat oven to 250°F and preheat waffle iron.
• Whisk together flour, almond flour, sugar, baking powder, baking soda, and salt in large bowl.
• Whisk together buttermilk, melted butter, eggs, and almond extract in another bowl, then whisk into flour mixture until just combined.
• Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold.
• Cook waffles according to manufacturer's instructions until golden brown and cooked through, about 3 minutes.
• Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffle in same manner.
• NOTE: If using a regular waffle iron (not Belgian), batter will yield about 14 waffles using 1/3 cup per waffle.
• To serve:.
• Place waffle on dish, add compote, sweetened whipped cream and toasted almonds on top.

Steps:

• Preheat a waffle iron. In a large bowl, stir together the dry ingredients. Make a well in the center and add the buttermilk, milk, eggs, and melted butter. Mix together just until combined (DON'T OVERMIX THE BATTER!). The batter should look slightly lumpy.
• Spray the waffle iron with the nonstick vegetable spray. Pour 1/2 cup of the batter or the amount recommended by the waffle-iron maker onto the waffle iron; bake as directed by the manufacturer.
• Dust finished waffles with confectioners' sugar and top with fresh berries, Whipped Cream, or ice cream, if desired. Serve hot off the griddle.
• In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and maraschino. Whip to soft, fluffy peaks, about 2 minutes.

Steps:

• For the waffles: Preheat your waffle iron and brush the grate with butter. Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl.
• Whisk together the eggs, melted butter and buttermilk in a small bowl. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. Set the batter aside at room temperature for 20 minutes. Cook the waffles according the manufacturer's directions until golden brown. Remove to a baking rack. Cut or tear each waffle into quarters. Top each quarter with some of the cinnamon sugar butter and sauteed apples.
• For the sauteed apples: Combine the apple cider, light brown sugar, and cinnamon sticks in a large saute pan over high heat and boil until reduced by half and thickened to a syrup.
• Remove the cinnamon stick, whisk in the butter and add the apples and cook until soft and caramelized. Set aside.
• For the homemade cinnamon sugar butter: Combine the heavy cream and salt in a stand mixer fitted with the whisk attachment and beat until it becomes butter. Combine the sugar and cinnamon in a small bowl and fold into the butter. Scrape into a bowl. (Yield: 1 cup)

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.

Steps:

• Mix all of the dry ingredients together in a large bowl and whisk to blend, then set aside.
• In a small bowl, beat the egg whites until stiff peaks form.
• In another bowl, add the egg yolks, vanilla, oil and milk, whisking slightly to combine.
• Add the egg yolk mixture to the dry ingredients and beat until well mixed.
• Fold in the egg whites just until combined.
• Make waffles according to the machine instructions.

Steps:

• Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.

Steps:

• Mix all dry ingredients together in a large mixing bowl. In a separate bowl, beat the eggs and buttermilk. Whisk the eggs and buttermilk into the dry mixture. Add the melted butter last. Preheat nonstick waffle maker. Take a 1-ounce ladle full of the mix and place it in the center of the waffle maker. Follow the instructions that come with your particular waffle maker.

Steps:

• Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined. Whisk buttermilk and butter together in a separate bowl; add eggs. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; add vanilla extract.
• Preheat a waffle iron according to manufacturer's instructions.
• Pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions.

Steps:

• Preheat waffle iron; put a rack in the middle of your oven and preheat oven to 200°F.
• Whisk together the 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 needed, and spoon about 1/2 cup of batter onto waffle iron and spread a little bit; cook according to iron directions.
• Transfer waffles to a baking sheet and keep warm, uncovered, in oven.
• Serve with butter and maple syrup.

Steps:

• NOTE: The waffles will benefit if you have all the ingredients at room temperature. I take out the eggs, melt the butter and pour the buttermilk out half an hour before making the waffles.
• When you begin to make the batter, turn on the waffle iron to get it nice and hot.
• Melt the stick of butter in a heat-proof measuring cup. Set aside to cool.
• In a large batter bowl, measure out the flour, baking powder, baking soda, sugar and salt, stirring well to combine ingredients. Create a depression in the center of the dry ingredients for the buttermilk mixture.
• Beat the eggs in a large pourable measuring cup until frothy and well-combined. Add the vanilla extract, buttermilk and cooled butter. Beat until well-combined.
• Pour the buttermilk mixture into the dry ingredient's depression and stir rapidly with a wooden spoon until well combined. There will be an immediate chemical reaction between the buttermilk and leavening, creating a thick, rich batter honeycombed with air bubbles.
• Using the wooden spoon, push 1/4 of the batter onto your waffle iron plates and bake until steam stops rising from the waffle iron or your personal degree of doneness is achieved.

Steps:

• Mix dry ingredients in a small bowl.
• In a separate bowl, whisk eggs until well blended (I use a kitchenaid mixer); stir in the buttermilk and butter.
• Stir in the dry ingredients until well mixed, adding enough of the milk to make the batter thin enough to flow from a spoon. I use the whole 1/4 cup.
• Bake in a lightly oiled waffle iron until medium brown, about 3 minutes in mine.
• Serve hot.

Steps:

• Preheat your waffle iron.
• In a medium bowl, whisk together the eggs, vanilla, buttermilk and butter until well blended. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon; stir into the buttermilk mixture. In a separate bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.
• Spoon batter onto the hot waffle iron, close, and cook until golden brown. Waffles are usually done when the steam subsides.

Steps:

• Preheat waffle iron.
• Combine almond flour, salt, and baking soda in a large bowl. In a separate bowl, whisk together the eggs, honey, and vanilla. Stir the flour mixture into the egg mixture. Grease preheated waffle iron with cooking spray.
• Spoon batter onto hot waffle iron. Cook until golden; serve hot.

Steps:

• Whisk the buttermilk, melted butter and vanilla together in a large bowl. Separate the egg and whisk the yolk into the buttermilk mixture. Whisk the egg white in a clean bowl until it forms stiff peaks - this will keep your waffles light and fluffy.
• Weigh all the other dry ingredients into a bowl. Whisk in the wet ingredients to create a smooth batter then carefully but decisively fold through the egg white - don't worry if you are left with a few small lumps. Cover with cling film and leave the batter to sit for 30 mins, if you have time.
• Lightly oil then heat your waffle maker (or see the tip below). Heat the oven to low, so you can keep each waffle warm while the next one cooks. Pour enough batter for one waffle (about a quarter) into the waffle maker, close the lid and cook until the waffle is golden brown on both sides and will come away from the maker easily, about 2 mins. Repeat with the remaining batter, then top with whatever you fancy.

Steps:

• Make waffles:
• Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.
• Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
• Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.
• Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold (see cooks' note, below). Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.
• Make topping:
• While last batch is cooking, heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add banana slices in 1 layer and cook until golden, about 1 minute per side. Remove from heat and add syrup to skillet.
• Spoon bananas over waffles, then drizzle with warm syrup before serving.

Steps:

• Spread the sliced almonds on a cookie sheet, and toast 325 degrees for about 5 minutes, stirring once, until they begin to get golden. Remove and set aside.
• In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda and salt.
• In a medium bowl, whisk together the buttermilk, eggs, melted butter and almond extract.
• Pour the wet ingredients into the dry ingredients and give it a few quick whisks just until it's all incorporated.
• Heat your waffle iron and brush with a little vegetable oil. Pour batter into the waffle iron according to the instructions for your particular iron. Ours takes just under a half cup of batter per waffle.
• Cook for a shorter time for softer waffles, longer if you like waffles with a nice little crunch.
• Top with butter and maple syrup and sprinkled with a few roasted, sliced almonds. And enjoy!