This summer, I have been making lots of waffles. There’s something about a freshly cooked waffle that gets my day going on the right foot. I originally started eating these waffles at my in-laws house. Bob’s mom, Patty, always makes us big, delicious breakfasts before work, travel, etc. One summer, I lived at their house while teaching sailing camp, and she made me breakfast every day. Now, I am learning how to make some of her breakfasts, such as these crisp waffles and her oatmeal pancakes!
These waffles can be improved by soaking the flour overnight. More information about soaking flour in water and an acidic liquid medium can be read at: http://lifeonpurposemama.blogspot.com/2011/01/soaking-flour-whys-and-hows.html . This process breaks down the flour and makes the product more digestible and nutritious.
The recipe comes from a Betty Crocker cookbook and you can see it has been used for years!
The night before:
Soak the 2 cups of flour in the 1 1/2 cups of water and 1/4 cup of cultured buttermilk. Simply combine the flour, water, and buttermilk, cover with plastic wrap, and leave it out on the counter overnight. (This replaces the milk in the recipe.)
In the morning, proceed with the recipe:
- Add the dry ingredients to the flour mixture: 4 tsp baking powder and 1/2 tsp salt
- Melt 1 stick of unsalted butter in a small saucepan.
- Once melted, allow the butter to cool slightly, then add two beaten eggs and 1 tbsp of sugar. Stir to combine.
- Lastly, add the egg, butter, and sugar to the flour mixture!
- When your waffle iron is heated, pour 1/4 cup- 1/3 cup batter in the center of each square. This recipe yields about 12 Belgian waffles.
- You will need to adjust the waffle iron temperature to your preferred crispiness. I usually cook on 3-4 (Medium) heat for a nice golden brown crisp.
- Maple Syrup with bananas and walnuts
- Whipped cream with frozen sugared strawberries or any fresh fruit
- And… fresh off the iron, these waffles stand alone well!
Don’t have buttermilk at home?
Bob and I do not keep buttermilk readily available at our house. In order to soak in an acidic medium, you can make buttermilk by mixing lemon juice with milk. The conversion is 1 tbsp of lemon juice in one cup of milk. You can make one cup of buttermilk and save the extra, or I often just put 1 tsp of lemon juice in 1/4 cup of milk. Let this sit for 5-10 minutes before adding the water and flour. Here is a link to more buttermilk substitute recipes: http://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757
If you have
extra batter, you can save it in a tupperware container in the fridge and use within 2-3 days. I like to make enough for the day and then make fresh waffles for a few days. If you do not plan to eat waffles as often or do not have the time to heat up the griddle the next day, you can cook up all the waffles and freeze them! They are great re-heated in a toaster oven for about 10 minutes on 350F or until warm and toasty.
Don’t wanna soak your flour?
This recipe for crisp waffles tastes good even if you do not soak over night and use all 2% milk rather than a water/buttermilk combination, but I recommend soaking your flour to see what you think. It tastes great, and it’s healthier!
Have a big crowd?
This recipe can be easily doubled! I made a double batch for a Sunday morning breakfast for 8 people. Waffles were everywhere. We kept the cooked ones warm in the oven while I finished cooking the rest.
Time to heat up your waffle irons! Enjoy!