Skip to main content

Easy Waffles

Here's the recipe I used for waffles last night - I combined one from Alton and one from Martha, and they got rave reviews.  You can make the batter in advance, and stick it in the fridge until you're ready to make them.  I am going to make a few and stick them in the freezer as "frozen waffles" and see if they reheat in the toaster ok for breakfast in the morning.  I'll get back to you on that.

Quick note:  I really did measure the flour with my food scale - I do that with a few other recipes when the weight is specified, too.  It's more precise than filling a measuring cup - you'd be amazed at how much the actual amount will vary when you do it that way. 

Easy Waffles

4 ¾ ounces all-purpose flour, approx. 1 cup
4 ¾ ounces whole-wheat flour, approx. 1 cup
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 tablespoons brown sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
½ tsp. pure vanilla extract
non-stick spray for waffle iron

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter (make sure it has cooled, or you'll end up cooking the eggs), and then add the vanilla and buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Make sure it’s hot!  Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Let waffle iron reheat between each batch, or you'll get soggy waffles.  I tried hurrying things along and it's not worth it.  Serve immediately or keep warm in a 200 degree F oven until ready to serve.

***UPDATE***I made the Cook's Illustrated Buttermilk Waffles tonight, and they win, hands-down.  SO good.  Crispy, light, delish.  Check it out, here.
Labels:

Popular posts from this blog

Layered Mexican Trifle Salad

So this is awesome.  It's a lot of work, but it is awesome.  Feeds a crowd, looks cool, tastes great.  What more can you ask for?  I first had this at a party, and then tracked down the recipe - I believe it was originally from Pampered Chef.  You can mix it up, but I really like this combo.  It's easy to double or whatever is needed, based on the serving dish.  The one pictured was MASSIVE, and was basically a triple batch - so much work, and at the last minute! Layered Mexican Trifle Salad I ngredients: Beans: drain, rinse and mix together 1 15 oz. can pinto beans and 1 15 oz. can black beans 1 15 oz. can whole kernel corn, drained (I've also used fresh) 1 large tomato, diced (I usually use several Roma tomatoes) 2 green bell peppers, diced 3 ripe avocadoes, diced and mashed with the juice of 1 lime and salt and pepper to taste 1 large onion, diced (red or white) 2 cups cooked chicken, diced or shredded 2 cups cheddar or jack cheese, shredded
Read more

Skillet Chicken, Broccoli, Ziti & Asiago Cheese

We ALL really love this recipe. This is based on a recipe from the good people at Cooks Illustrated - I am grateful to them for getting my kids to happily eat sundried tomatoes and broccoli!  I've also made this in a huge batch and served it family-style for a dinner party (and got to use my giant Pampered Chef Simple Additions square pasta bowl (it's really big), and it was AWESOME).  If people could have licked the bowl clean, they might have - there was NOTHING left. Try this, and love it: Chicken, Broccoli, Penne and Asiago Cheese  Skillet 1 lb. boneless, skinless chicken breasts, cut into 1-inch squares 2 tbsp. vegetable oil (or olive oil - just don't heat that to smoking) 1 medium onion, minced (about 1 cup) 3 medium cloves garlic, minced (about 1 tbsp.) 1/4 tsp. dried oregano 1/8 tsp. red pepper flakes 8 oz. ziti or penne (2 /12 cups) 3 c. water 2 c. low-sodium chicken broth 3-4 c. broccoli florets 1/4 c. sun-dried tomatoes in oil, rinsed and choppe
Read more

Another Take on Comfort Food

Sometimes there's nothing you can do but cook. I've had the displeasure of seeing 2 young moms in our school community recieve cancer diagnoses in the last 18 months.  If you're like me, when someone you know is hurting, you want to help, but lots of times, there's not much you can do. If you can cook, you can take away some of the stress of getting the family fed and bring a meal or two. In fact, even if you can't cook, you can pick up a meal at a restaurant or a bag of groceries, or even a gift card for a local restaurant. I think it comes naturally to some - the church and school communities I grew up in always loved with food - church potlucks, school spaghetti dinners, and of course lots of meals for people who needed them.  But not everyone has done this before, so it might be overwhelming.  As in my "feeding a crowd" blurb, there are a few things to keep in mind.   Don't try to impress - don't try new recipes.  Find out if you're
Read more