Buttermilk Waffles for Two

 

HAPPY NEW YEAR, EVERYONE!  Did you make it up until midnight?  I took a nap from 10-11:45pm, then woke up to watch the ball drop and went back to bed.  I’m officially old!  I used the excuse that I’m pregnant to take that nap, but let’s be serious… I wouldn’t have made it regardless… 🙂

To start the new year, we had some buttermilk waffles for breakfast.  Pair with some fresh fruit and a side of bacon, and you’ve got yourself a well-balanced breakfast!  This recipe is from one of my many America’s Test Kitchen cookbooks – The Complete America’s Test Kitchen TV Show Cookbook.  I love learning how they come up with their recipes and what worked/didn’t work during recipe creation.

This recipe for buttermilk waffles makes three Belgian waffles, which is perfect for me and my husband.  We don’t always eat the third one, but it’s good to have for those extra-hungry mornings. I enjoy eating these with a strawberry topping.  John prefers good old-fashioned maple syrup.  Enjoy them however you’d like!  Happy 2017!

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Buttermilk Waffles for Two

Active Prep: 15 minutes
Cook time: 3-5 minutes per waffle
TOTAL: ~30 minutes

Yield: 3 Belgian waffles (depends on the size of your waffle maker)

Ingredients:

  • 1 c all-purpose flour
  • 1 Tbsp cornmeal
  • ½ tsp salt
  • ¼ tsp baking soda
  • 4 Tbsp buttermilk powder (see note below)
  • 2 Tbsp butter, melted
  • 1 c water
  • 1 large egg, separated

Directions:

  1. Pre-heat waffle iron according to manufacturer’s instructions. In a medium bowl, whisk together dry ingredients.  Set aside.
  2. In a small bowl, add melted butter, water, and egg yolk. Whisk to combine.
  3. In another small bowl, beat the egg white with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
  4. Slowly add the butter mixture to the flour mixture. Mix slowly and gently.  Fold in the egg whites.
  5. Cook waffles in waffle iron according the manufacturer’s instructions. I used ¾ cup batter for each Belgian waffle.

NOTE:  I don’t often have buttermilk on hand, so I like to use buttermilk powder.  Buttermilk powder must be added to the dry ingredients; then, when the recipe calls for buttermilk, water is added instead.  If you prefer to use regular buttermilk, eliminate the buttermilk powder and substitute the water for buttermilk.

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