Friday, May 27, 2011

Buttermilk Waffles

This is the kind of waffle that I have been hoping to construct.  I just had to stop and think about how to do it.  I love how it is so soft and spongy, yet very thin and light.  It's all about the eggs.  Beating the egg yolks and whites separately is the way to achieve this consistency.  Once the yolk is removed from the white and beaten, it almost takes on a whipped cream appearance.  It becomes very white and fluffy, almost stiff.  If you look very closely, you can see all of the millions of bubbles in it.  This is from using the hand-mixer.  It is not just mixing it up, but also beating in the air.  And by gently folding it into the batter at the very end, you are ensuring that you will not be breaking the bubbles, therefore defeating the whole purpose.  So, don't burst the bubbles :)

 2 cups of flour
 2 tsp. of baking powder
 1/2 tsp. of salt
 1-3/4 cups of buttermilk
 3 egg whites
 3 egg yolks
 2 1/2 T. sugar
 2 T. of canola oil
 2 tsp. of vanilla

-Preheat waffle iron to a medium setting (I set mine at 2 1/2 for these).  In a large mixing bowl, combine all ingredients except for the eggs.  Beat the egg yolks by fork in a small bowl; stir into the batter.  For the egg whites, in a medium mixing bowl, beat with a hand-held mixer for about 5 minutes or so (until it creates stiff peaks).  Gently fold the fluffy egg whites into the batter slowly but completely.  Using cooking spray, generously spray the top and bottom of the waffle iron, or else they will stick (this recipe requires that since there is less oil in it than my other waffle recipes).  Place about 1/2 cup or so of the batter onto the center of the waffle iron.  Cook until lightly golden.  Serve with butter and syrup.  Makes about 20 waffles.  Enjoy!


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