Thursday, April 21, 2011

Honey-Buttermilk Waffles

In my house, breakfast on Sundays doesn't start until nine or ten o'clock.  We like to loll around in bed as long as possible, savoring each sleepy moment.  Not wanting to let it flee too quickly.  Then, my son would soon beg me to make him breakfast because he obviously is getting hungry.  Most of the time he would ask me to make him pancakes with scrambled eggs, or occasionally waffles.   So what a mother to do with the plead?  Make 'em, of course; honey-buttermilk waffle is on the menu one morning, complete with maple syrup and a dollop of blackberry-chocolate sundae topper--yes, it's a sundae topper which is as delicious on waffles as well on ice cream.  That reminds me, I haven't shared the recipe for that sundae topper yet...
Honey-Buttermilk Waffles

Makes 6 to 8 waffles

2 cups all-purpose flour

2 tablespoons yellow cornmeal

1 teaspoon salt

1/2 teaspoon baking soda

1/4 cup honey

1 3/4 buttermilk

4 tablespoons unsalted butter, melted and cooled

2 large eggs, separated

Pinch of cream of tartar

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

Whisk the flour, cornmeal, salt, and baking soda together in a large bowl.  In a medium bowl, whisk the honey, buttermilk, melted butter, and egg yolks together.  In a 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 to 4 minutes.

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 streak.

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.

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

Source:  adapted from The America's Test Kitchen Family Baking Book

1 comment:

  1. Those look so perfectly delicious!

    thanks for your comment!