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~ How to Make the Best, Basic, Classic Waffle Batter ~

IMG_8433In my kitchen, a snowy morning with buttermilk in the fridge adds up to one of two things: a big plate of pancakes or a big plate of waffles.  I'm not sure if there is a better way to fritter away some time on a cold Thursday morning.  This morning we decided to go the waffle route.  They're a little more involved than pancakes, mostly because a waffle iron is involved, but, what the heck, my foolproof buttermilk waffle recipe only takes a few minutes to whisk together, and, they emerge from the waffle iron light-and-fluffy with crispy edges -- exactly how a waffle should be.

IMG_8272Let it snow, let it snow, let it snow.  It's a waffle morning: 

IMG_8341For the dry ingredients:

2  cups all-purpose flour

2  teaspoons baking powder

1  teaspoon baking soda

2  tablespoons sugar

1/2  teaspoon salt

For the wet ingredients:

2 1/2  cups buttermilk

1/4  cup vegetable oil

1  tablespoon pure vanilla extract

4  large eggs, separated

no-stick cooking spray, for preparing waffle grids

IMG_8347 IMG_8347 IMG_8347 IMG_8356 IMG_8362 IMG_8362 IMG_8362 IMG_8362~Step 1.  Ready the ingredients:  In a medium bowl, stir together the flour, sugar, baking powder, baking soda, sugar and salt.  In a 2-cup measuring container, stir together the buttermilk and vanilla.  In a small ramekin, use a fork to thoroughly whisk the egg yolks.  In a medium bowl, using a hand-held rotary egg beater, whisk the egg whites until frothy and white.

IMG_8380 IMG_8384 IMG_8386 IMG_8388 IMG_8392 IMG_8399 2 IMG_8404~Step 2.  In a large bowl (I use an 8-cup measuring container), using a hand-held rotary beater, place and thoroughly combine the dry ingredients with the buttermilk mixture.  Add the egg yolks and beat again.  Add the frothed egg whites and beat again.  Set aside for about 10-15 minutes -- do not skip this step.

IMG_8411 IMG_8415 IMG_8417 IMG_8425 IMG_8430~Step 3.  Preheat the waffle iron, according to manufacturer's directions -- I preheat my CuchinaPro waffle iron at setting #4, which is a medium heat. I also like to place my waffle iron atop a few layers of paper towels, so the towels can catch the inevitable drips of batter that occur as each batch of waffles cook.  When the waffle iron signals that it is ready, open the iron and spray a light coating of no-stick over the grids, then, place a scant 1/3 cup of batter into each of the grids.  Close the iron and cook the waffles until they are golden, about 3 1/2-4 minutes (the cook time will vary from waffle iron to waffle iron).  Use a large spatula to transfer and serve the waffles immediately, or, place them, in a single layer, on a wire cooling rack, to cool completely.  

To reheat, pop one or two in the toaster to crisp them up.

IMG_8443How to Make the Best, Basic, Classic Waffle Batter:  Recipe yields 16 waffles.

Special Equipment List:  spoon; 2-cup measuring container; fork; 8-cup measuring container; hand-held rotary beater; 3-ounce ladle; electric classic-waffle iron (not an iron for making yeast-risen Belgian waffles); paper towels; large spatula; large wire cooling rack

6a0120a8551282970b0263e97a2c39200b-800wiCook's Note:  I accidentally put a bag of shredded hash brown potatoes in the refrigerator instead of the freezer.  I was in a hurry. Mistakes happen.  I am so glad I decided to open the bag before discarding the to-the-touch soggy mess this morning, because there was a nice surprise inside: glistening-white, ready-to-use, slightly-wet, shredded potatoes -- without all the time-consuming mess of doing it from scratch.  I may never shred fresh potatoes again. My breakfast menu changed ASAP. Joe's sunny side up eggs with two sausage patties, stayed the same, but, his toasted English muffin turned into a side of ~ My Shredded Hash-Brown Potato-Pancake Waffles ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipes, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)


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