Everyday Buttermilk Waffles
Makes: 4 to 6 servings
Time: 15 minutes
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If you’ve got buttermilk, sour cream, or yogurt, these are the best waffles you can make right when you want them. Plain milk works too; see the first variation.
You can make these as elaborate as you want; see “12 Things You Can Stir into Any Waffle Batter” on page 548.
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1¾ cups buttermilk, or 1½ cups sour cream or yogurt thinned with ¼ cup milk
- 2 eggs, separated (see page 546)
- 4 tablespoons (½ stick) butter, melted and cooled
- ½ teaspoon vanilla extract (optional)
- Good-quality vegetable oil for brushing the waffle iron
- Heat the oven to 200°F if you need to keep the waffles warm for serving. Combine the flour, sugar, baking soda, and salt in a large bowl. In another bowl, whisk together the buttermilk and egg yolks. Stir in the butter and the vanilla, if you’re using it.
- Brush the waffle iron lightly with oil and heat it (check the manufacturer’s instructions). Stir the wet ingredients into the dry. Beat the egg whites with a clean whisk or an electric mixer until they hold soft peaks (see below). Fold them gently into the batter.
- Spread a ladleful of batter onto the waffle iron and bake until the waffle is done (usually 3 to 5 minutes, depending on your iron). Serve or keep warm for a few minutes on an ovenproof plate in the oven.
The Quickest, Easiest Waffles Less air, more crisp, but still good: Instead of the baking soda, use 2 teaspoons baking powder. Use 1½ cups milk instead of the buttermilk. Don’t bother to separate the eggs; just whisk them whole with the milk in Step 1. Proceed with the recipe.
Whole Grain Waffles Heartier, healthier, and a little denser, this formula works for both the main recipe and the preceding variation: Substitute up to 1 cup whole wheat flour, cornmeal, rolled oats, or a combination for the all-purpose flour.
Wheatless Waffles They won’t be as fluffy, but they will crisp up nicely: Use any of the gluten-free flour options on page 574 in place of all of the flour.