Buttermilk Waffles

Saturday, January 31, 2015

While I'm not really a morning person, some days deserve a treat. And this was one of those. 

Waffles are easy to prepare, they don't need to be fussed over on a stove, unlike the pancake. Instead, the soft whistle of the machine beckons with anticipation on the arrival of a fresh and crisp canvas on which you can paint a myriad of nutritious options. 

By whisking the egg whites before folding them into the batter, you achieve a lighter, pillowy waffle, which crisps well on the outside. 

This recipe is adapted from How to Cook Everything by Mark Bittman, and makes 12-16 medium sized waffles.

500 g (4 cups) unbleached all-purpose flour
1/2 tsp salt
50 g (1/4 cup) granulated sugar
3 tsp baking soda
825 ml (3-1/2 cups) buttermilk (or yogurt, thinned with a bit of milk)
2 eggs, separated
55 g (4 tbsp or 1/2 stick) butter, melted and cooled
1/2 teaspoon vanilla extract
Canola or other neutral oil for brushing on waffle pan

1. Combine the dry ingredients in a large bowl.
2. Whisk together the buttermilk (or yogurt) and the egg yolks. 
3. Whisk in the butter and vanilla.

4. Brush or spray the waffle iron with butter or oil and preheat it. 
5. Stir the wet into the dry ingredients. 
6. Beat the egg whites with an electric mixer.
7. Fold them gently into the batter.

8. Spread a ladleful or so of batter onto the waffle iron and bake till golden.
9. Serve immediately or keep warm for a few minutes in a preheated, but turned off oven.

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