7.16.2012

Quick Waffles, Buttermilk Waffles and Overnight Waffles - 3 Recipes


Just saying the word "waffle" makes me feel comfort.  It's one of those Sunday morning type of treats that just feels like home.  My first waffle maker was shaped like the head of Mickey Mouse.  It was a gift from my mother from a trip she had been on.  I used that waffle iron for a good 20 years before getting a "grown up" waffle iron.

I'm sharing 3 different waffle recipes - make the one you're in the mood for.  The first is the classic buttermilk waffle.  They are filling with a slight tang of buttermilk.  Don't forget, if you have leftover buttermilk, it freezes very well.  Put it in a freezer safe container for the next time you make buttermilk pancakes or waffles.

The second recipe is a quick and easy waffle.  More like a pancake than waffle, this is satisfying and pulls together in minutes.  The third recipe is for an overnight waffle.  Like the buttermilk waffle, it's got a nice tang to it, but is crispy on the outside, tender on the inside and perfect with maple syrup.

*If you are making a few waffles, heat the oven to 200 degrees Fahrenheit and keep the cooked waffles warm.  Set them on a wire rack over a baking sheet for up to 5 minutes.*

Buttermilk Waffles
Source:  How To Cook Everything by Mark Bittman
Makes about 6 waffles


2 c. all-purpose flour
1/2 t. salt
2 T. sugar
1 1/2 t. baking soda
1 3/4 c. buttermilk (or soured milk or 1 1/2 c. sour cream or plain yogurt thinned with 1/4 c. milk)
2 eggs, separated
4 T. unsalted butter, melted and cooled
Canola oil for brushing the waffle iron

Combine the dry ingredients.  Mix together the buttermilk (or yogurt or sour cream) and egg yolks, then stir in the melted butter.  Stir the wet ingredients into the dry.  Beat the egg whites with a whisk or hand mixer in a medium bowl until they hold soft peaks.  Stir them gently into the batter.  Let the batter rest 2-5 minutes.

Brush the waffle iron lightly with oil and preheat it.

Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3-5 minutes.  Serve immediately or see note above for keeping waffles warm in the oven.



Quick and Easy Waffles
Source:  How To Cook Everything by Mark Bittman
Makes about 6 waffles

2 c. all-purpose flour
1/2 t. salt
2 T. sugar
3 t. baking powder
1 1/2 c. milk
2 eggs
4 T. unsalted butter, melted and cooled
Canola oil for brushing the waffle iron

Combine the dry ingredients.  Mix together the milk and eggs, then stir in the melted butter.  Stir the wet ingredients into the dry.  If the mixture seems to thick to pour, add a little additional milk.  Let the batter rest 2-5 minutes.

Brush the waffle iron lightly with oil and preheat it.

Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3-5 minutes.  Serve immediately or see note above for keeping waffles warm in the oven.



Overnight Waffles
Source:  How To Cook Everything by Mark Bittman
Makes about 6 waffles


1/2 t. instant yeast
2 c. all-purpose flour
1 T. sugar
1/2 t. salt
2 c. whole milk
8 T. unsalted butter, melted and cooled
Canola oil for brushing the waffle iron
2 eggs, separated

The night before:
In a large bowl, combine the dry ingredients then stir in the milk and then the butter.  The mixture will be loose.  Cover the bowl with plastic wrap and set aside, at room temperature, overnight.

In the morning:
Brush the waffle iron lightly with oil and preheat it.

Stir the yolks into the batter.  In a medium bowl, beat the egg whites 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 3-5 minutes.  Serve immediately or see note above for keeping waffles warm in the oven.


2 comments:

from maggie's farm said...

I just love waffles!

Staci at Life At Cobble Hill Farm said...

I'm with you!! :)