Monday, May 30, 2011

Rich Breakfast Waffles

Honestly, I don't think waffles get enough credit. Usually pancakes are the feature of the breakfast scene... but really, waffles are just as easy. The thing about waffles is that, yes, you do need an extra appliance hanging around the kitchen for such a rare occasion. Personally I think it's totally worth it. If you're kitchen is as big as a cardboard box I can understand your hesitation though. Obviously I have the room and thus employ the use of the waffle iron as the mood dictates. 

Last Friday, the mood dictated. And thus, there were waffles.

These waffles were different from the usual one's that I make. The batter ended up much thicker. Waffles batter's have a tendency to be thinner than pancake batter. I really think that this batter was thick enough to have made pancakes perfectly and if you don't have a waffle iron, I suggest using this recipe and trying out some pancakes with it. I guarantee they would be awesome.... because these waffles were awesome. They weren't dainty and light, which is nice on occasion, they were buttery and rich in texture. They reminded me of brioche or challah almost. They were excellent honestly. And I think that whenever you make waffles, or pancakes for that matter, you should always separate the eggs and whip the whites. It just makes for a perfect texture- crisp on the outside and fluffy on the inside. You can definitely make a good waffle or pancake without the technique... it's just that much better. Ughhh just talking about it makes me want to go whip some up right now... 

Rich Buttermilk Waffles

adapted from How to Cook Everything, Mark Bittman

serves 4 to 6

2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 3/4 cups buttermilk* or 1 1/2 cups sour cream or plain yogurt thinned with 1/4 cup milk
2 eggs, separated
4 tablespoons (1/2 stick butter, melted and cooled)
1/2 teaspoon vanilla extract
Canola or other neutral oil for brushing on waffle pan 

Combine the dry ingredients. Mix together the buttermilk, sour cream or yogurt and the egg yolks. Stir in the butter and vanilla.

Brush the waffle iron lightly with oil and preheat it. Stir the wet into the dry ingredients. Beat the egg whites with the whisk or electric mixer (spotlessly clean ones work best) until they hold soft peaks. Stir them gently into the batter.

Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.

* The buttermilk can be substituted with 1 1/4 cups of milk at room temperature, mixed with two tablespoons white vinegar, left to clabber for 10 minutes.

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