Georgie’s Buttermilk Waffles
Stephen Benedict, a.k.a. “Benny,” one of our breakfast cooks with a noteworthy appetite, invented one variation of Buttermilk Waffles, called the “Train Wreck Waffle:” as a creative way to use up leftovers from breakfast. The essential ingredient was the waffle, of course, then just about anything and everything else that appealed—a pile of fruit, some bacon bits, yogurt or whipped cream. If you try it, let your imagination and not your conscience be your guide.
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
Taste and Texturebuttery, chewy, crisp, sweet
Type of Dishquickbreads
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoon sugar
- 2 eggs separated, yolks and whites beaten separately
- ¼ cup oil or melted butter
- 2 cups buttermilk, at room temperature
Combine flour, baking powder, soda, salt, and sugar, and set aside. In a separate bowl, whisk egg yolks until pale yellow. Add melted butter and buttermilk to yolks. In a third bowl, beat egg whites until they form soft peaks.
Add egg mixture to flour mixture, folding just to blend. Add beaten egg whites, folding gently by hand until just blended. Do not overmix.
Spray waffle iron with cooking spray. Ladle batter onto hot waffle irons. Remove from the iron when nicely browned. Trim edges. Garnish with berries (optional) and serve with warm maple syrup.
FRESH PUMPKIN AND CINNAMON WAFFLES WITH CHUNKY HONEY APPLESAUCE: Make the basic recipe, adding ¾ cup canned or fresh pumpkin purée, 1 teaspoon cinnamon, 1 teaspoon ground dried ginger, and 1 teaspoon nutmeg to the batter. Serve with Chunky Honey Applesauce.
BANANA NUT WAFFLES: To the basic recipe add 2 bananas, cut into half-inch dice, plus ½ to ¾ cup chopped pecans.
2006 Amanda N. Stine and Mary L. Garland