I have been making buttermilk waffles for the past week or so and while I was down to my last cup of buttermilk, I realized…”shit, why ain’t I blogging this!” so mid-way through the process of making these I quickly ran upstairs and grabbed my camera and thus leading into today’s post.
This is probably one of the most easy waffle recipes I’ve made, I made it three times and it was all through memory, you can easily whip it up within 15 minutes and you end up with fluffy air hot waffles :)
So what is buttermilk? Certainly you must think it contains butter but it actually contains none of it. Think of it as the leftovers of churned milk…the stuff that sits at the bottom afterwards and is put to great use. Buttermilk is slightly thicker and contains a tangy sour smell to it almost like milk has gone bad, but the good kind of bad.
So what does buttermilk actually do in recipes? It acts almost like sour cream in recipes, it gives it more body and help keeps moisture in the waffle. It works well with recipes that contain baking powder and baking soda, its all about team work!
There are many variations of buttermilk waffle recipes out there, and this one in particular stuck out to me, instead of just incorporating the entire egg, it asks to separate the whites and whip them up into a medium stiff meringue and then folding the whites into the batter giving it an even fluffier chewier texture.
Buttermilk Waffle Recipe. (makes roughly 10 waffles, pending on how large you want them)
Approximate time: 10 minutes to prepare, 5-10 minutes to cook.
Pre-heat your waffle iron
1 Cup all purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
pinch of salt
2 tablespoon sugar
1. Melt butter in microwave and set aside to cool down
2. Mix dry ingredients in separate bowl
3. Separate egg whites from yolks and put into another bowl
4. Whisk egg yolks, vanilla, melted butter and buttermilk together until everything is incorporated.
5. Gradually mix in dry into wet mix until you don’t see clumps, try not to get trigger happy with whisking
6. Using an electric mixer (unless you have super human whisking endurance), whisk the egg whites until you reach medium stiff peaks
7. Take 1/4 of the meringue and just mix into the batter
8. Take the rest of the egg whites and FOLD into batter gently using a rubber spatula, the batter should lighter and have a much more airy body. (Stupid me forgot to take photos of how the meringue should look, sorry.)
9. Do not over mix the whites into batter, you don’t want to deflate the air bubbles from the meringue.
10. Fill ladle half way and plop the batter quickly onto grill, depending on your waffle iron time may vary, for mine it only takes about 1.5-2 minutes to cook.
11. Eat asap! Waffles are best served warm.
12. If you can’t eat all the waffles as you make them, place waffles on cooling rack so they don’t get soggy on a plate from the heat.
If you want really square waffles you just need to add more batter to fill up the waffle iron, if you like this kind of shape you just reduce the amount of batter until you are happy with how they look.
Red rubber spatula is my favorite weapon of choice when I bake anything, it bends to any crease or crack making the best of using every ounce of left over batter, my ladle couldn’t scoop all the batter up so using my trusty spatula I was able to squeeze in one more waffle. (Spatula from William Sonoma)
There you have it! Simple, easy and delicious homemade buttermilk waffles.
Couldn’t eat all the waffles you made today? Do not fret, pop them in the fridge or freeze them, reheat them in the toaster and they will crisp right up again!
Any questions? Leave it in the comment box :)