Sunday, September 7, 2014

BTB: Buttermilk Waffles (and how to freeze waffles)

I have been on a serious waffle kick lately, y'all.  But we haven't been eating just the basic waffles, we've been eating different flavors, stuffed waffles and even waffle sandwiches.  My mind has been going nuts with different ideas and my boys have been enjoying the fruits of my experiments.  My waffle iron has been getting a serious workout.
Before I start sharing all those crazy waffle ideas with you, I thought it would be best to start with the basics. Everyone needs a perfect basic waffle recipe in their archives.  And this is definitely the perfect recipe to keep in your back pocket.

In my opinion, perfect waffles need to be slightly crispy on the outside, fluffy and soft on the inside.  We don't want any of that soft soggy stuff.  It's just not good.
What helps one achieve the perfect waffle texture?  I believe the secret is egg whites and cornstarch. Cornstarch helps to add that slight crisp on the outside, while beaten egg whites help achieve that nice airiness on the inside.  Remember those two things and you hold the key to the perfect waffles.
These waffles are incredibly easy to make and come together in very little time.  They are as pretty as they are delicious.  Once you try these you'll be hooked and your crew will be asking for these on a daily basis.

If in fact they do want waffles on a daily basis, fear not, you won't have to get up and make them from scratch every morning.  These freeze perfectly, making breakfast quick and delicious during those weekday mornings.  Simply make a double (or triple) batch of these, allow them to cool completely, wrap them in plastic wrap then place in a freezer bag.  Viola!  Then you have the perfect (freezer) waffles at your fingertips whenever you need them.

When you need one, or two, pull from the freezer and place in the toaster for a few minutes and then you're ready to go!  Freezer waffles never tasted so good!

Buttermilk Waffles

2 Cups flour
2 Tbsp baking powder
1 Tsp baking soda
2 Tbsp cornstarch
1 Tsp salt
1/4 Cup + 1 tsp sugar
1/3 Cup unsalted butter, melted
2 Large eggs, separated
2 Egg Whites
1 3/4 Cups buttermilk
1 Tsp vanilla
1/2 Tsp rum extract


Preheat waffle maker.

Place all egg whites in a medium bowl and beat on high until peaks begin to form, add a teaspoon of sugar and continue beating until stiff peaks are formed.  Set aside.

Combine flour, baking powder, soda, salt, and sugar in a large bowl and whisk to combine.  Add the melted butter, egg yolks and buttermilk to the flour mixture and whisk until just incorporated.  Add the vanilla and rum extracts and stir to combine.

Gently fold in the egg whites, being sure not to overwork or deflate the whites.  Spray waffle iron with non-stick cooking spray.  Pour the batter in the waffle maker and cook according to waffle maker instructions.  Place on a cookie sheet that is lined with a cooling rack and place in a 200 degree oven to keep warm.  Continue with remaining batter.

Serve with fresh fruit, syrup, whipped cream, butter, peanut butter or Biscoff.

To freeze-
Cook waffles as directed.  Place on a cooling rack and allow to cool completely.  Once the waffles have cooled, wrap in plastic wrap and place in a single layer on a baking sheet.  Place in the freezer for about 30-45 minutes.  Once the waffles are mostly frozen, place in freezer bags and freeze.

When ready to eat, remove from freezer and remove plastic wrap and place in the toaster.

Recipe source: A Lynsey Original

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