Classic Buttermilk Waffles
These crispy, light waffles are the basis for several flavor variations with dried and fresh fruit and nuts. You may wish to experiment with toppings such as whipped cream, strawberries, and yummy walnuts.
MAKES6 TO 8 WAFFLES; SERVES 6 TO 8
Total Timeunder 30 minutes
OccasionCooking for a date, Family Get-together
Recipe Coursemain course
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturebuttery, chewy, crisp, light, sweet, tangy
Type of Dishquickbreads
- 2 cups unbleached all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 large eggs, separated
- 2 cups buttermilk
- 4 tablespoons (½ stick) unsalted butter, melted, or canola oil
- Butter, sauce, or syrup for topping
Preheat a waffle iron, In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, beat the egg whites with an electric mixer until soft, glossy peaks form. In another bowl, beat or whisk together the egg yolks, buttermilk, and butter. Add the buttermilk mixture to the dry ingredients and mix just until combined, Fold in the egg whites.
Spoon or pour about 1 cup batter onto the hot iron. Close the lid. Bake until the waffle is golden brown, about 4 minutes. Remove with a fork to a warm plate. Serve at once or keep warm on a baking sheet in a 200°F oven. Repeat with the remaining batter. Serve these with any flavored butter, berry sauce, or syrup.
Cherry-Orange Waffles: Add 2/3 cup dried cherries and 4 teaspoons grated orange zest to the batter.
Whole-Wheat Walnut Waffles: Substitute 1 cup whole-wheat pastry flour or all-purpose whole-wheat flour for the all-purpose flour and add 2/3 cup toasted chopped walnuts and 1 teaspoon ground cinnamon to the batter.
2004 Lou Seibert Pappas