Saturday's Supper - Buttermilk Waffles

I must admit I'm a sucker for breakfast. Yep, I've said it. Eggs Benedict, waffles, crepes, quiche, and all the other delightful things that come with breakfast and brunch. MMM... Perhaps that's why many of our great Saturday's Supper meals have to do with breakfast. I think breakfast foods are great weekend meals but you can always whip up some breakfast for dinner and I'll be a happy camper.

Today's recipe is a go to we've used a couple weekends in a row. Yep, it was that good and that easy. I have another great waffle recipe but it makes way too much batter so I wanted to find something that wouldn't leave us with dozens of leftover waffles. This recipe makes enough for my husband to have a massive waffle, I can have a half, and Russell will easily eat a quarter or half depending on what else he's having for breakfast. After all that we typically still have about 3/4 - 1 waffle left and I found wrapping them up individually and freezing them works great. Just pull from the freezer and toast like a regular freezer waffle and ta-da! Waffle perfection AND you know all the ingredients in it.

P.S. don't be afraid of the fact you have to whip egg whites. It's not as bad as you think and I managed to make it work the 3 times we made this recipe. If I can, you can too!

Buttermilk Waffles
The America's Test Kitchen Family Baking Book

2 cups (10 ounces) all-purpose flour
2 Tablespoons yellow cornmeal (optional)
1 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups buttermilk
4 Tablespoons (1/2 stick) unsalted butter, melted and cooled
2 large eggs, separated
Pinch cream of tartar

1. Heat the waffle iron according to the manufacturer's instructions. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Set a wire rack over a baking sheet and set asside.

2. Meanwhile, whisk the flour, cornmeal (if using) salt, and baking soda together in a large bowl. In a medium bowl, whisk the buttermilk, melted butter, and egg yolks together. In another medium bowl, whip the egg whites and cream of tartar together with an electric mixer on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and whip the whites to stiff peaks, 2-4 minutes.

Using a cold bowl and whisk seemed to make the whites whip up faster.

3. Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (do not overmix). Carefully fold in the whipped whites using a rubber spatula until just combined with a few streaks.

That batter was thick but the egg whites helped lighten it up a little.

4. Spread the appropriate amount of batter onto the waffle iron and cook until golden brown, about 3 1/2 minutes. Transfer the waffles to the wire rack (don't overlap), cover with a clean kitchen towel, and keep warm in the oven.

5. Repeat with the remaining batter. Before serving, remove the towel and let the waffles crisp in the oven, about 3 minutes.

I know the America's Test Kitchen folks works really hard to make fool proof recipes but I just can't help myself and made a few additions...
* I added 1 Tbsp vanilla extract though a splash of almond would be good if your family likes that
* I added 1 tsp of cinnamon just because it's healthy and tastes good you could easily use nutmeg or pumpkin pie spice if that's what you have on hand. Nutmeg you might want to add a little and make sure it's not overwhelming though.
* The book says the secret to great waffles is a thick, lumpy batter. I would agree. I thought with how thick the batter was I'd for sure be stuck with heavy waffles but these turned out light, crisp, and delish!
* We skipped the whole oven warming thing. I personally prefer to eat waffles hot as they are finished so this is the one meal I don't have a problem with if people eat as the food is ready.
* We didn't use the cornmeal. It just seemed odd but maybe we'll give it a try one day.

Serve your waffles with maple syrup or with summer upon us your favorite fresh fruit and a dollop of fresh whipped cream. If you're in a pinch thawed frozen fruit works too. In the past, we've sliced up strawberries, added some sugar, and left them overnight until they created a syrupy mix. Throw that on top instead of syrup and you're in business.



  1. so yummy!!! you and I have a couple foods classes together. JR high and highschool. seems like the right class for you.

    1. Kayce, you've got that right. Foods was definitely the class to be in for me. I still remember those classes too. Cooking is definitely one of my favorite things to do still. :)


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