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Wednesday, September 8, 2010

Basic Waffle Recipe

This is the recipe I follow somewhat for whipping up a large batch of waffles. I freeze the extras to keep on hand for breakfasts or snacks throughout the week. If your family doesn't have time for breakfast together in the morning, try making these for dinner. Scramble a dozen eggs and sprinkle them with your favorite cheese. My friend calls this meal "brinner". No problem, just as long as you call me :)

Basic Waffle Recipe


Recipe courtesy Alton Brown, 2005

Prep Time: 15 minutes

Inactive Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: approximately 6 (8-inch round) waffles

4 3/4 ounces all-purpose flour, approximately 1 cup

4 3/4 ounces whole-wheat flour, approximately 1 cup

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

3 tablespoons sugar

3 whole eggs, separated

2 ounces unsalted butter, melted

16 ounces buttermilk, room temperature *see note below

Vegetable spray, for waffle iron

Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flours, baking soda, baking powder, salt, and sugar. In another bowl beat together egg yolks and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes. Beat egg whites until soft peaks form. Gently fold into the batter. Do not over beat.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

*Buttermilk substitute: Measure one teaspoon vinegar or lemon juice in one cup measuring cup. Add milk to the one-cup line. Stir and allow to sit for a few moments.

Basic egg preparations:
http://www.incredibleegg.org/recipes-and-more/cooking-school

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