Well, I have not been able to make a waffle for the last 5 years...not because I had some random waffle block, "Alas I will never make another waffle again...I have lost all creativity and hate butter and syrup" (um NO)....not because I have random food allergy to butter (omg, even uttering the words makes me gasp in horror)...not because I have been banned from making waffles in several states (which would be funny, but not the case). Its because I couldn't decide on a waffle iron to buy.
I left my first waffle iron at a Gateway Country in El Paso, TX. Why you may ask...go ahead and ask it? It may have been for the next sales associate to take on the task of Sunday breakfasts at the store (um, no)...it may have been the fact I wanted to leave behind something that would make the people at the store remember me, "oh yeah, didn't that chick use to make waffles on Sunday?" (probably not)...it may have been the fact the thing was getting too hot and wouldn't have lived past another year (ummm, well...). The second waffle iron suffered the same fate, left behind in a foriegn country, alone and scared and over heating.
After years of waffle avoidance ("I can live with just making pancakes and french toast, I don't NEED waffles"..."I can get a waffle out, I don't NEED to make them at home"..."I can live with stealing waffles from my sister"), I finally broke down; I could not go another minute without my own Belgian waffle iron. I think it was the lack of syrup butter well of the pancake or the fact that I tire of trying to sneak waffles out of my sister's home (btw...she makes a good waffle)...either way, I knew it was time to fill my breakfast void. So last weekend I bought the All-Clad 2-square Waffle Maker.
|All-Clad 2-square Waffle Maker|
|All-Clad 2-square Waffle Maker|
Buttermilk Waffles from the All-Clad recipe booklet
For printable recipe, please click here3 Eggs, separated
1 ¾ C Buttermilk
8 Tbsp (1 stick) Butter, melted
½ tsp Vanilla Extract
1 ¾ C AP Flour
1 ½ tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
⅓ C Sugar
Maple Syrup and Butter for serving
Preheat waffle iron on medium high heat. Preheat an oven to 200°.
** In a large bowl, whisk together: flour, baking powder, baking soda, salt and sugar. Set aside. In another large bowl, whisk the egg yolks. Next whisk in the buttermilk and vanilla, blend well. Slowly add the flour mixture to the egg mixture; whisk together until smooth.
**(No need to use an electric mixer on this part, a hand whisk is perfect for the task)
In another bowl using an electric hand mixer, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold 1 C of the egg whites into the batter, then careful fold in the remaining whites.
Pour about ⅓C of batter into each well of the waffle iron and close the lid. Cook the waffle until golden brown and crisp, about 5 min. If you need to keep the waffles warm before serving, transfer the waffles to a wire rack set on a baking sheet (I used the pizza stone that is permanently in my oven) in the preheated oven.
Repeat to cook the remaining batter. Serve waffles hot with butter and syrup.
Makes twelve 4" waffles.
|Buttermilk Waffles in my All-Clad 2-square Waffle Maker|
Do you see how the waffle is holding the butter and syrup?
|ebelskiver turning tools|
I now see many a waffle in my future; heck, I may even stop raiding my sister's freezer for leftover waffles...nah! ;-)
Enjoy the foods of your labor. :-)