This is an adaptation of Smitten Kitten's write-up and adaptation of Mark Bittman's take on fluffy buttermilk waffles.
Some of my mods: the addition of blueberries and pecans, and a swap of some white flour for some whole wheat pastry flour. Oh and I didn't separate the eggs and the waffles still turned out fine (pretty light and fluffy and crispy-ish on the outside), although next time I'll try it that way and see if makes a difference.
Rich Buttermilk Waffles
Adapted from How to Cook Everything, Mark Bittman
Serves 4 to 6
2 cups all-purpose flour (I used an even combo of AP flour and whole wheat pastry flour)**
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 3/4 cups buttermilk*
2 eggs, separated
4 tablespoons (1/2 stick butter, melted and cooled)
1/2 teaspoon vanilla extract (I used a little more of vanilla bean paste)
Canola or other neutral oil for brushing on waffle pan (Pam is fine)
1 cup frozen blueberries, tossed in 1 Tbsp of flour and 1 Tbsp sugar
1/2 cup pecan chips/pieces (Next time I would toast first to bring out flavor)
Combine the dry ingredients. Mix together the buttermilk and the egg yolks. Stir in the butter and vanilla.
Brush/spray the waffle iron lightly with oil and preheat it. Stir the wet into the dry ingredients. Beat the egg whites with the whisk or electric mixer (spotlessly clean ones work best) until they hold soft peaks. Stir them gently into the batter.
Gently add in blueberries and pecans, stirring just until evenly distributed.
Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.
* The buttermilk can be substituted with 1 1/4 cups of milk at room temperature, mixed with two tablespoons white vinegar, left to clabber for 10 minutes.
** Altitude corrections: Add 2 Tbsp flour and reduce baking soda to 1 tsp
Can freeze leftovers too -- just thaw in microwave and then pop in oven at 350 for about 5min before serving.
Some of my mods: the addition of blueberries and pecans, and a swap of some white flour for some whole wheat pastry flour. Oh and I didn't separate the eggs and the waffles still turned out fine (pretty light and fluffy and crispy-ish on the outside), although next time I'll try it that way and see if makes a difference.
Rich Buttermilk Waffles
Adapted from How to Cook Everything, Mark Bittman
Serves 4 to 6
2 cups all-purpose flour (I used an even combo of AP flour and whole wheat pastry flour)**
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 3/4 cups buttermilk*
2 eggs, separated
4 tablespoons (1/2 stick butter, melted and cooled)
1/2 teaspoon vanilla extract (I used a little more of vanilla bean paste)
Canola or other neutral oil for brushing on waffle pan (Pam is fine)
1 cup frozen blueberries, tossed in 1 Tbsp of flour and 1 Tbsp sugar
1/2 cup pecan chips/pieces (Next time I would toast first to bring out flavor)
Combine the dry ingredients. Mix together the buttermilk and the egg yolks. Stir in the butter and vanilla.
Brush/spray the waffle iron lightly with oil and preheat it. Stir the wet into the dry ingredients. Beat the egg whites with the whisk or electric mixer (spotlessly clean ones work best) until they hold soft peaks. Stir them gently into the batter.
Gently add in blueberries and pecans, stirring just until evenly distributed.
Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.
* The buttermilk can be substituted with 1 1/4 cups of milk at room temperature, mixed with two tablespoons white vinegar, left to clabber for 10 minutes.
** Altitude corrections: Add 2 Tbsp flour and reduce baking soda to 1 tsp
Can freeze leftovers too -- just thaw in microwave and then pop in oven at 350 for about 5min before serving.
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