Williams Sonoma Buttermilk Waffles

Waffles are the best! We have several waffle recipes on this blog. This one is a slightly more difficult recipe because you have to whip egg whites to stiff peaks. You'll want to google that if you don't know how first. I'm not able to explain that here.

The waffles are naked in this picture because I wasn't sure you wanted to see the peanut butter, syrup, and Cool Whip concoction they became. However, those are great toppings, alone or together, for waffles. Berries are a nice touch, too.

Ingredients:
2 eggs, separated
1 cup buttermilk
5 Tbsp unsalted butter, melted
1/4 tsp vanilla extract
1 cup all-purpose flour (or 1/2 cup wheat to 1/2 cup cake flour)
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2 Tbsp sugar

Directions:

1. Preheat a waffle iron according to the manufacturer's instructions.
2. In a large bowl, whisk the egg yolks. Whisk in the buttermilk, butter, and vanilla until blended. 
3. On a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt, and sugar.
4. Add the flour mixture to the yolk mixture and whisk until smooth.
5. In another bowl, whisk the egg whites until stiff peaks form. 
6. Using a rubber spatula, fold 1/2 cup of the egg whites into the batter, then carefully fold in the remaining whites.
7. Cook in the waffle maker according to manufacturer directions and your preferred crispness.
8. Keep warm in an oven at 200 degrees until serving, or serve immediately with toppings!

Vegan Cinnamon Waffles

We love waffles at our house! We've had several waffle-irons over the years, square, round, Belgian, 1950s-style. Obviously, whatever type of waffle iron you have will dictate what your waffles look like. And you can cook them to your spec - soft, crispy, however. These are a modification of the Minimalist Baker's 7 Ingredient Vegan Gluten Free waffles.

The image is of plain waffles, because it also depends on what you want to put on them. I wanted to eat mine, so I took the photo before I got them dressed.

Ingredients:
1 1/4 cup unsweetened almond milk + 1 tsp white or apple cider vinegar
1/4 cup canola oil
1/4 cup agave nectar
1 tsp vanilla extract
1/2 cup (heaping) rolled oats
1 3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
pinch kosher salt

Directions:

1. Combine almond milk and vinegar in a small mixing bowl and set for a few minutes to curdle. Then add oil, agave nectar, and vanilla extract and whisk together. Set aside.
2. Add dry ingredients to a large mixing bowl and whisk until well combined.
3. Add wet ingredients to dry and mix until well incorporated. Test batter for sweetness and flavor. Add more agave or vanilla extract if desired.
4. Preheat your waffle iron.
5. Once heated, coat waffle iron with non-stick spray, and fill waffle iron with as much batter as necessary (start with 1/2 cup). Cook according to your waffle makers instructions to your preferred soft/crispness.
6. Remove from waffle iron, and place on a baking rack in a 200 degree oven to keep warm, if necessary. Keep waffles in a single layer to prevent sogginess.
7. Serve immediately with desired toppings, such as berries, maple syrup, peanut butter, or jam. 

Notes:

• You can freeze these, and reheat in the toaster or a 400 degree oven. Best within a couple weeks, they will keep for up to a couple months.
• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes

The Best Buttermilk Waffles

This is a recipe that makes only a few waffles, and is a little bit of work, creates a lot of dishes, but is quite yummy.

Ingredients:

1 cup unbleached all-purpose flour

½ ts table salt

1 Tb cornmeal (optional)

1 ts baking soda

1 egg, separated

7/8 cup buttermilk

2 Tb unsalted butter, melted


Directions:

1. Heat waffle iron. 
2. Whisk dry ingredients together in a medium bowl. 
3. Whisk yolk with buttermilk and butter.
4. Beat egg white until it just holds a 2-inch peak.
5. Add liquid ingredients to dry ingredients in a thin steady stream while gently mixing with a rubber spatula; be careful not to add liquid faster than you can incorporate it. Toward end of mixing, use a folding motion to incorporate ingredients; gently fold egg white into batter.
6.  Spread appropriate amount of batter onto waffle iron. Following manufacturer’s instructions, cook waffle until golden brown, 2 to 5 minutes. Serve immediately. (You can keep waffles warm on a wire rack in a 200-degree oven for up to 5 minutes.)

Notes: 

• Serves 3-4.

Breakfast: Best Waffles Ever

Another favorite by our family is waffles. I have no idea of the origin of these waffles.

This is a stack of Belgian Waffles - and all the recipe made.

Ingredients:

1 ¾ cups flour
2 teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
3 beaten egg yolks
1 ¾ cups milk
½ cup vegetable oil
3 egg whites beaten stiffly

Directions:

1. Mix all dry ingredients.  Combine yolks and milk.  Stir into dry ingredients.  Stir in oil and mix.  Gently fold in beaten egg whites, do not over mix.
2. Pour about 1/2 cup at a time into waffle iron.

Other Notes:

• Serves 5.