Best Eva' Buttermilk Waffles

Tuesday, September 13, 2016

If a picture is worth a thousand words, I should just stop rambling and let your eyes feast on these beauties ...

So many waffle recipes, even on this humble blog, so why this? Why should I post another waffle recipe? Well, just like my final chocolate chip recipe, this is my final buttermilk waffle recipe. Because it is just the best eva! And I have stopped looking, stopped googling after this one. 

It tastes amazing, it has all the qualities of a desirable waffle ... moist and light on the inside, with a crisp, maybe a tad crunchy on the exterior. Are we speaking the same language now? Then do read on ...

Now I have made buttermilk waffles before with the recipe here and they were amazing. They were just as delicious, and they were delightfully soft inside with a crispy exterior. This recipe is much simpler because you won't have to separate the eggs and whisk the egg whites before folding them into the batter. It compensates for this with the addition of cornstarch. So if you have no cornstarch, then do make those buttermilk waffles. And no buttermilk? Well, I actually made those waffles with yogurt thinned with a bit of milk too. Nice!

But with cornstarch at hand, and buttermilk just a tablespoon of vinegar away, make this recipe. You will understand why this is indeed a fabulous waffle recipe. And in that half an hour of waiting for the batter to develop, prep your fruits, and make a cup of equally amazing coffee to pair this decadent breakfast treat with.

This recipe is adapted from Aretha Frankenstein's waffles of insane greatness, and makes about 10-12 waffles, depending on the size of your waffle maker.

250 g (2 cups) all purpose flour
60 g (1/2 cup) cornstarch
1 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
480 ml (2 cups) buttermilk, at room temperature
160 ml (2/3 cup) melted butter, cooled
2 eggs, at room temperature
1 tbsp vanilla extract

1. In a large bowl, whisk the dry ingredients together: flour, cornstarch, sugar, baking powder, baking soda, and salt.
2. Make a well in the centre and add the buttermilk, melted butter, eggs, and the vanilla extract, whisking the wet ingredients together first, before incorporating them into the flour.
3. Cover the bowl with a tea towel and let the batter rest for 30-45 minutes.

4. Preheat your waffle iron and ladle the batter in, cooking it on a medium high temperature until it browns slightly.

Serve immediately with your preferred sweetener and fruits in season.

To serve a batch, keep warm in a preheated 95C or 200F until everyone arrives.

To keep, cool on a cooling rack, then refrigerate for up to 4-5 days. You can heat these best eva' waffles in a toaster for breakfast the next day or on a lazy weekend morning.

You Might Also Like