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.
GRANDMA'S BUTTERMILK SYRUP
This was my grandma's most coveted recipe and we had it every time we went there. This is always a special treat and French toast with this syrup is one of my favorite breakfasts!
Provided by Katie Madrian
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Heat sugar, buttermilk, and butter in a saucepan over medium heat until mixture starts to boil, about 5 minutes. Remove saucepan from heat and stir baking soda and vanilla into buttermilk mixture.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 34.4 g, Cholesterol 41.5 mg, Fat 15.5 g, Protein 0.8 g, SaturatedFat 9.8 g, Sodium 340.2 mg, Sugar 34.4 g
GRANDMA B'S SUPER WAFFLES
This was my grandma's favorite waffle recipe. It has become a family favorite enjoyed on special occasions not only by her grandchildren but great-great grandchildren as well. The clipping is yellow with age clipped I suspect from the local daily paper many many years ago.
Provided by Gerry
Categories Breakfast
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- note: if you do not have sour milk or buttermilk measure 2 tablespoons vinegar into your 2-cup measuring cup and fill to the two-cup mark with sweet milk and let it stand while you prepare other ingredients.
- Sift together: 2 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt.
- Combine: 2 cups sour milk or butter milk 4 eggs well beaten Add the milk and eggs to dry ingredients,beat until smooth with a hand mixer or electric mixer on high speed.
- Stir in 3/4 cup melted margarine or salad oil.
- Bake in preheated waffle iron until crisp and golden. For large maker 2 cups for small maker 1 cup batter.
- Serve with your favorite toppings.
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
GRANDMA'S SOURDOUGH WAFFLES
When we were kids, my grandmother used to make this waffle recipe for us every time we would visit. I loved these waffles, but no matter which restaurants I visited I could never find any I liked as well. I recently bought a waffle iron, and my grandmother sent me the recipe. It tastes best, of course, with real maple syrup. Just a warning: this recipe must be started the night before. I've found, in my own experience, that the taste is stronger if you let it sit for 10-10.5 hours instead of, say, 7.5-8 hours. (I've tried it both ways.) We like it stronger. Note: Down below I included the overnight time under "cooking" since it is considered passive work time. The waffles do NOT cook for that long, of course! Enjoy!
Provided by Caryn Caldwell
Categories Breakfast
Time 8h15m
Yield 8-9 waffles, 4 serving(s)
Number Of Ingredients 10
Steps:
- The night before you want your waffles, mix the flour, yeast, and lukewarm water.
- Put in tall bowl, as it will rise quite a bit.
- Cover with towel and let sit in room temperature overnight.
- In the morning, uncover and stir.
- Don't be put off by the texture. It is supposed to look weird. Really.
- Add the eggs and oil/milk, enough to make it thin enough to use.
- It might be a little tough to make it all mix together, because it tends to be a bit sticky, but keep at it.
- Usually helps if you've mixed the eggs a little in a separate bowl, so you're not dealing with a whole yolk.
- In small, separate bowl combine baking soda and sugar. Mix until no lumps.
- Add to soda & sugar mixture to bowl with waffle dough.
- Stir until mixed in.
- Let sit about fifteen minutes. (A good time to start preheating your waffle iron.)
- Spray waffle iron with cooking spray. You'll need to repeat this occasionally as the spray wears off.
- Experiment with amounts of waffle dough to put in the iron and times. For us, we use a ladle and cook each waffle for 3-5 minutes. Those sizes and times work perfectly for us, but I'm sure waffle irons vary in size and cooking times.
- You can get creative with adding other ingredients. I haven't tried any of these yet, but I've heard adding crumbled bacon, blueberries, grated apples, etc. to the mix before making the waffles works well.
- For us, the recipe usually yields 8-9 waffles, enough for 3-4 people. It might differ for your waffle iron.
Nutrition Facts : Calories 467.7, Fat 10.3, SaturatedFat 1.8, Cholesterol 105.8, Sodium 355.4, Carbohydrate 78.7, Fiber 2.9, Sugar 6.7, Protein 13.5
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
SUNDAY SUPPER BUTTERMILK WAFFLES
This recipe comes from the Farm Journal's Country Cookbook. I love these wafflles because they are so rich you don't need to put butter on them. They melt in your mouth. I make them in a traditional waffle iron, not a Belgian iron. (Also, you don't have to separate the eggs.)
Provided by quixoposto
Categories Breakfast
Time 20m
Yield 8 waffles
Number Of Ingredients 7
Steps:
- Start heating waffle iron.
- Melt butter.
- Sift together flour, baking powder, baking soda, and salt.
- Beat eggs until foamy, then add buttermilk.
- Add milk-egg mixture to dry ingredients.
- Beat just enough to moisten dry ingredients.
- Stir in slightly cooled butter.
- Pour batter into waffle iron.
- Bake until steaming stops.
- Remove waffle and place on warm plate.
- Reheat waffle iron before pouring more batter.
GRANDMA'S BUTTERMILK PANCAKES
These are the best buttermilk pancakes. This recipe is handed down from my grandmother.
Provided by Daniel Roberts
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat a griddle to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Combine flour, sugar, salt, and baking soda in a mixing bowl; mix thoroughly. Add 3 cups buttermilk, vegetable oil, and eggs; mix thoroughly by hand with a spoon. Add more buttermilk to adjust consistency if needed. Batter should be slightly lumpy but not too thick; pancakes will be flat if batter is overmixed.
- Working in batches, spoon batter onto the hot griddle. Cook until the bubbles that form on the top surface begin to pop, 3 to 4 minutes. Flip and cook until the other side is golden brown, about 2 minutes more.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 16.7 g, Cholesterol 20.1 mg, Fat 6.5 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 225.2 mg, Sugar 2.5 g
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