Well, I disappeared there for a little bit, didn’t I? I haven’t posted for a week because my brother had a last minute business trip to the Boston area and was able to come visit for the weekend, so all last week I was getting ready for him and I neglected my little blog a bit. So I’m making it up with one of my favorite breakfast recipes – America’s Test Kitchen’s buttermilk Belgian waffles.

These are delicious, delicious waffles. I made these last weekend for me and my husband, and then I made them again this past Saturday for my brother, because they’re so good. They’re light and fluffy thanks to the whipped egg whites that you fold in, and they have a wonderful buttery flavor with the tang of buttermilk.

This recipe is another reason why I love to keep powdered buttermilk in my fridge all the time – I love being able to whip these up at a moment’s notice. The recipe is a bit involved and dirties three bowls, but they still come together fairly quickly and believe me, they are well worth it. These are a million times better than the Belgian waffles you’d get at IHOP.

Buttermilk waffles

From America’s Test Kitchen Family Cookbook

Makes: 6 to 8 waffles (depending on size of waffle iron)

Start to finish: 25 minutes

Try topping the waffles with fresh fruit or ice cream. As you make the waffles, place them on a wire rack set over a baking sheet, cover them with a kitchen towel, and place the baking sheet in a 200-degree oven. When the final waffle is in the iron, remove the towel and allow the waffles to crisp for a few minutes.

2 cups all-purpose flour

2 tablespoons fine-ground cornmeal (optional)

1 teaspoon salt

½ teaspoon baking soda

2 large eggs, separated

4 tablespoons (1/2 stick) unsalted butter, melted

1 ¾ cups buttermilk

Pinch cream of tartar

  1. Heat waffle iron according to the manufacturer’s instructions.
  2. Meanwhile, whisk together flour, cornmeal (if using), salt, and baking soda in a large bowl. In a separate bowl, whisk together the egg yolks, butter, and then the buttermilk. Beat the egg whites and cream of tartar with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Make  well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain). Toward the end of the mixing, fold the whipped egg whites into the batter.
  3. Following the manufacturer’s instructions, spread the appropriate amount of batter onto the waffle iron and cook until golden brown, about 3 ½ minutes. Repeat with remaining batter, serving the waffles immediately or holding them in a 200-degree oven until all are cooked.

 

VARIATION

Honey-bran waffles

Replace ½ cup of the flour with ½ cu wheat bran and whisk ¼ cup honey (or maple syrup) into the buttermilk mixture in step 2.

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