BEST EVER BUTTERMILK WAFFLES
I purchased a waffle maker at a thrift shop for a dollar. My daughter wanted me to make waffles so I told her to find me a recipe in one of my many cookbooks. She found this one in American Cooking. These are very light and wonderful tasting and can easily be frozen.
Provided by Kaykwilts
Categories Breakfast
Time 40m
Yield 6 waffles
Number Of Ingredients 7
Steps:
- Beat egg yolks and add one cup of the buttermilk.
- Mix dry ingredients together and add to the egg mixture.
- Add the other cup of buttermilk and the melted butter.
- Beat egg whites until stiff and fold into batter.
- Bake on you waffle iron until golden brown.
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
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
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 WAFFLES
Categories Dairy Breakfast Brunch Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 (4-inch) waffles
Number Of Ingredients 10
Steps:
- Sift together flour, dried powdered buttermilk, sugar, baking powder, baking soda, and salt.
- Refrigerate this "from-scratch mix" in plastic storage bags until you're hungry for waffles. (It will keep for 1 month.)
- On a waffle morning, whisk eggs in a large bowl until blended, then whisk in water and melted butter.
- Whisk dry ingredients into liquid mixture just until smooth.
- Brush a preheated waffle iron lightly with vegetable oil and spoon batter-about 2 cups for 4 waffles-in iron, spreading quickly.
- Cook waffles according to manufacturer's instructions, transferring as cooked to rack of a preheated 250°F oven to keep warm. (If you don't intend to use the entire mix at once, divide dry-ingredient mixture into thirds and transfer to 3 sealable plastic bags to refrigerate. You will need 1 egg, 1 cup water, and 2 tablespoons melted unsalted butter for each bag.)
BUTTERMILK WAFFLES WITH TWO TOPPINGS
Categories Dairy Egg Breakfast Spring Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 generously
Number Of Ingredients 28
Steps:
- Preheat a well-seasoned or non-stick Belgian or standard waffle iron. Preheat oven to 200°F.
- In a large bowl whisk together flour, baking powder, baking soda, and salt and stir in buttermilk, butter, and eggs, stirring until smooth (batter will be thick).
- Spoon batter into waffle iron, using 1/2 cup batter for a 4-inch-square Belgian waffle or 1/4 cup batter for a 4-inch-square standard waffle and spreading batter evenly, and cook according to manufacturers's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles with remaining batter in same manner.
- Serve waffles with Brie sauce and hard-boiled eggs or compote. Makes about twelve 4-inch Belgian waffles or about twenty-four 4-inch standard waffles.
- Make Tarragon Brie Sauce with Hard-boiled Eggs:
- In a small bowl stir together flour and mustard. In a heavy saucepan melt butter over moderately low heat and whisk in flour mixture until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and simmer mixture, whisking occasionally, 2 minutes, or until thickened. Add wine and simmer, whisking occasionally, 1 minute.
- Remove pan from heat and stir in Brie. Cook sauce over low heat, stirring constantly, until cheese is melted and sauce is smooth (do not let boil). Pour sauce through a sieve into another heavy saucepan. Sauce may be made up to this point 1 day ahead, cooled, uncovered, and chilled, its surface covered with plastic wrap. Reheat sauce over low heat, stirring, before proceeding (do not let boil). Stir into sauce lemon juice, tarragon, parsley, pepper, and salt to taste.
- Cut eggs into wedges. Arrange eggs on waffles and top with sauce. Makes about 2 1/2 cups sauce.
- Make Dried Fruit Compote:
- Peel and core apples and cut into 3/4-inch-thick wedges. In a large saucepan combine apples, sugar, dried fruit, and 1 1/4 cups cranberry-raspberry juice and bring to a boil. Simmer mixture over moderate heat 1 minute, or until apples are just tender, and remove pan from heat.
- In a small bowl stir together arrowroot and remaining 1/4 cup cranberry-raspberry juice and stir into compote. Cook compote over moderately low heat, stirring gently, until liquid is thickened and clear (do not let boil). Compote may be made up to this point 1 day ahead, cooled, uncovered, and chilled, covered. Reheat compote over low heat, stirring gently, before proceeding (do not let boil). Stir lemon juice into compote and serve warm over waffles. Makes about 5 cups compote.
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.
GOLDEN BUTTERMILK WAFFLES
Steps:
- In a large bowl, combine the flour, baking powder, baking soda and salt. In another bowl, beat the eggs; add buttermilk and oil. Stir into dry ingredients just until combined., Bake in a preheated waffle iron according to manufacturer's directions until golden brown. If desired, serve with sliced fresh strawberries, syrup and whipped cream.
Nutrition Facts : Calories 223 calories, Fat 11g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 435mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
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
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
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