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
TENDER AND EASY BUTTERMILK WAFFLES
An easy waffle recipe that results in a nice crisp outside, and tender middle waffle. I love the results this gives while not having to separate the eggs and take time to whip egg whites! These will also reheat in the toaster for a quick work day breakfast.
Provided by Diana Perry
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 25m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 40.5 g, Cholesterol 92.4 mg, Fat 13 g, Fiber 1.1 g, Protein 9.2 g, SaturatedFat 7.5 g, Sodium 748.7 mg, Sugar 8.4 g
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.
GRANDMA'S BUTTERMILK WAFFLES
Make and share this Grandma's Buttermilk Waffles recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, add flour, baking powder, salt, and soda; stir to mix.
- Add in eggs, buttermilk, and butter; mix well.
- Pour batter into a preheated prepared waffle iron; cook until steaming stops and waffles are crisp and golden.
Nutrition Facts : Calories 414.6, Fat 15.6, SaturatedFat 8.8, Cholesterol 128.4, Sodium 962.9, Carbohydrate 54, Fiber 1.7, Sugar 6.1, Protein 13.8
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.
THE ULTIMATE WAFFLE RECIPE BY TASTY
Here's what you need: all purpose flour, baking powder, kosher salt, whole milk, buttermilk, unsalted butter, vanilla extract, large eggs, sugar, nonstick cooking spray, butter, maple syrup
Provided by Tikeyah Whittle
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a waffle iron to medium-high.
- In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center and pour in the milk, buttermilk, melted butter, vanilla, and egg yolks. Whisk until the batter just comes together (there will be some lumps).
- Add the egg whites to a medium bowl and beat with an electric hand mixer until foamy. With the mixer running, gradually add the sugar and continue beating until stiff peaks form. Gently fold the egg whites into the batter until just combined.
- Spray the heated waffle iron with nonstick cooking spray. Ladle the batter into the waffle iron, close the lid, and cook according to manufacturer's instructions until the waffle is golden brown and crisp, 5-6 minutes. Transfer the waffle to a plate and repeat with the remaining batter.
- Serve the waffles hot, with butter and maple syrup alongside.
- Enjoy!
Nutrition Facts : Calories 493 calories, Carbohydrate 70 grams, Fat 16 grams, Fiber 1 gram, Protein 14 grams, Sugar 16 grams
ONE-BOWL BUTTERMILK WAFFLES
Whether they are served hot off the presses, or made ahead and reheated from frozen, these one-bowl buttermilk waffles will be fluffy, delicious, and a guaranteed hit at your next brunch. If time is on your side, create a toppings bar with offerings like these caramelized bananas.
Provided by Lauryn Tyrell
Categories Food & Cooking Breakfast & Brunch Recipes
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 275°F; set a wire rack inside a rimmed baking sheet and place on center rack.
- Whisk eggs in a large bowl. Whisk in buttermilk, oil, baking powder, baking soda, salt, and sugar to combine. Add flour and stir just until small lumps remain (do not overmix).
- Preheat and prep a waffle iron per manufacturer's instructions. Pour in a scant 1/2 cup batter per waffle (amount will vary depending on iron), leaving a slight border around edges to prevent spillover.
- Cook until waffles are golden and crisp, 4 to 5 minutes. Remove from iron; toss back and forth between your hands to release steam and keep crisp, then transfer to rack in oven to keep warm (or see our make-ahead tip, right). Repeat with remaining batter. Serve waffles warm, with toppings.
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
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