Weekend Breakfast: Waffles

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Do you have a favorite weekend breakfast treat?  I don't know that I could pick a favorite, but I do love a good waffle.  I'm not too picky; for weekdays I've been known to eat and enjoy the frozen waffles, but there nothing like having a waffle maker and eating a freshly made waffle, hot off the iron.  

The "egg quarantine."  Crack and separate the eggs in a separate bowl, then pour the whites into their own bowl and the yolks into a different container, too.

The only complaint at all that I could lodge about the homemade waffles I've made in the past is that they tend to have the same texture running throughout, dense and soft.  Then I found this recipe.  It's more work than just mixing all ingredients together; you separate eggs and beat the whites until they're stiff and meringue-like.  You carefully fold those into the batter.  You might be thinking that ain't nobody got time for that, but once you taste them, you might just make time.  What results is a dense-yet-light waffle with a crispy exterior and a good taste.  

Stiff peaks- they can stand up (or in this case, straight out) 

I topped mine with freshly sliced strawberries and maple syrup, and they were so good.  I froze the leftovers, individually wrapped and stored in a resealable freezer bag, so I can enjoy waffles any day.  Yay!

Buttermilk Waffles
from Cooking Classy Blog

1 2/3 cup all-purpose flour
1/3 cup cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs, whites and yolks divided
1 pinch cream of tartar
3 Tbsp granulated sugar
2 cups buttermilk
3 Tbsp vegetable oil
3 Tbsp melted butter
1 tsp vanilla extract

Preheat oven to 200 degrees and preheat an electric waffle iron. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside.

In a separate mixing bowl, using an electric hand mixer set on moderately high speed, whip together 2 egg whites (make sure they don't have even a drop of yolks in them) along with cream of tartar until soft peaks form, then add in sugar and whip until firm and glossy peaks form, set aside.

In another large mixing bowl, whisk together buttermilk, vegetable oil, melted butter, vanilla extract and 2 egg yolks until well combined. Add in dry ingredients and whisk just until combined (batter should still be quite lumpy) then using a rubber or silicone spatula, add half of egg white mixture to waffle batter and fold. Then add remaining egg white mixture and fold just until combined. 

Cook according to waffle iron manufacturers directions. Once each waffle has been cooked, immediately transfer to a wire cooling rack and transfer cooling rack to preheated oven to rest while remaining waffles are being prepared. Serve immediately with maple syrup or other topping of choice.

  • As you can see from the pictures, it's important to have an "egg quarantine."  The egg whites won't foam up like that if there's yolk in there.  It has to do with the fat of the yolk coating the protein in the white.  I think.  In order to avoid getting egg yolk in your egg whites, have three bowls- a larger one to put the whites in, and two smaller ones for cracking/separating and holding the yolks.  Crack and separate the egg into its own container and then pour the whites and the yolks into their own bowls.  I actually had a yolk "break" on me, so the quarantine saved me from starting all over with the eggs.

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