Saturday, November 14, 2009
But nevertheless, I still love waffles. They are so great in that they are pre-prepared for syrup and butter and other lovely toppings. But now, I never make them, mostly because I have never owned a waffle iron.
I just used a basic waffle recipe, and it worked perfectly in the waffle iron. I had no trouble with sticking or burning. It was marvelous, but I think my favorite part was the shape the waffles came out in. It came out as a nice clover shape, but when you cut along the lines you get cute little hearts.
So if you have a waffle iron that collecting dust, I've got the remedy.
Classic Buttermilk Waffles
from The King Arthur Flour's Baking Companion
2 large eggs
1 3/4 cups buttermilk (I use a combination of milk and yogurt)
1/2 cup (1 stick, 4 ounces) butter, melted and cooled to room temperature
2 teaspoons vanilla extract
2 cups pastry flour or 1 3/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients until smooth.
Spray the waffle iron with a non-stick cooking spray before preheating it. (I didn't have spray, but I light brushing of oil worked just fine.) For a 8-inch round waffle iron, use about 1/3 cup batter. Cook for 2 to 3 minutes, until the iron stops steaming.