There was a time when buttermilk (and whipping cream), would only be found in my refrigerator during special occasions (holidays and the like). Now, I try to keep it on hand at all times because it's so versataile (recall the easy buttermilk biscuits). Case and point: This morning, it took no effort to make a yummy breakfast of buttermilk waffles (served with light maple syrup, of course).
AP flour (1-2 cups)
whole wheat flour (1 cup) (optional)
granulated sugar (3 tbsp)
eggs (3 large)
unsalted butter (¼ cup)
buttermilk (2 cups)
Preheat the waffle iron according to the manufacturer’s directions.
Melt ¼ cup unsalted butter.
Whisk together in a medium bowl: 1 cup AP flour (2 cups, if not using whole wheat flour), 1 cup whole wheat flour (optional), ½ tsp baking soda, 1 tsp baking powder, 1 tsp salt, 3 tbsp sugar.
In a small bowl, beat 3 large eggs. Whisk in the unsalted butter, then 2 cups buttermilk.
Pour the wet ingredients over the dry ingredients and gently stir to combine until all of the dry ingredients are incorporated. Do not over mix. Let the mixture rest for 5 minutes.
Ladle the recommended amount of batter onto the waffle iron, pushing it out to the edges. Close the top of the iron and cook until the steam coming out of the sides of the iron reduces substantially, and the waffle is golden brown and can be easily removed from the iron.
Serve immediately or keep warm in a 200°F oven.
Makes 6 6” round waffles.
To make chocolate waffles, reduce the flour to 1 ½ cups and add ½ cup dutch-process cocoa powder. Add ¾ cup chocolate chips and 1 tsp vanilla extract.
For the PC waffle maker, turn the heat setting to 5 and use an over-flowing ½ cup of batter.
Nutrition (per waffle (1/6th recipe))
Total fat 11 g
Saturated fat 6 g
Cholesterol 129 mg
Sodium 668 mg
Carbohydrate 43 g
Dietary fibre 1 g
Sugars 11 g
Protein 10 g
Vitamin A 8 %DV
Vitamin C 1 %DV
Calcium 15 %DV
Iron 14 %DV
Original Source: Good Eats - Basic Waffle