Tuesday, May 19, 2015

Light and Fluffy Buttermilk Waffles


Perfectly light and fluffy waffles with a spectacularly crisp exterior. They are made with a special ingredient that gives them that extra fantastic crunch, this simple recipe is fabulously flavorful and our new Sunday breakfast go-to. The best news is they freeze and reheat like a dream. Say hello to an easy weekday breakfast too.

A few years ago we began a tradition of pancake Sunday. I love pancakes and figured I could eat them everyday, so every Sunday really seemed doable. Well, needless to say pancake Sunday turned into hot breakfast Sunday and we have been rocking the waffles pretty much every Sunday.

I have been working on my waffle recipe to get the waffles perfectly crisp on the outside and light and fluffy on the inside. Interestingly it is one special ingredient that really works to make your waffles crisp. And once you hear it, it will make total sense.

But first... Let's take a moment to gawk at that mouthwatering stack of deliciousness. {{slurp}} 

http://theslowroasteditalian-printablerecipe.blogspot.com/2015/05/light-and-fluffy-buttermilk-waffles.html

Just look at those crisp waffles.  The special ingredient?  Corn starch! Am I right? It has that moisture-absorbing power and now it all makes perfect sense. Thanks to a friend for telling me to replace some of my flour with corn starch and boom. Crisp.

After weeks of development and a LOT of waffles I finally have my ultimate (and simple) waffle recipe. Amazingly crispy, light and fluffy. That is just about everything you could ever want in a waffle, but this one is sweet and flavorful too. Adding vanilla and almond extracts really gives this classic an extra something. That will truly wow your senses.

http://theslowroasteditalian-printablerecipe.blogspot.com/2015/05/light-and-fluffy-buttermilk-waffles.html

My favorite part is that they keep so well in the freezer and reheat like a dream. So now every morning I try to get up earlier than everyone else and sit down to a quick hot breakfast that I pop out of the freezer and into the toaster. After breakfast I take a little me time.

There is nothing like taking 10 minutes for yourself and kicking back with a coffee and a book. But I am not about to run to the coffee house to get a drink. So I bring the coffee house to me. Summer is here and I really want something really cold and International Delight has it.

By now, you know how much we love their coffee creamers and have for some time (check out our 35+ International Delight recipes). But their ready to serve iced coffees are absolutely brilliant.  Just pour over ice and go.

Life can get so busy! You know, everything from my husband, daughter, school, work, extra curricular activities, taking care of the house, seeing friends... Most days I was forgetting about me.

Until, my mother in law told me I need to put myself on my calendar (what a sweetheart). Just 10 minutes of pure me time. So now, after breakfast (before my daughter is up) I like to take time to slow down and charge myself up and get ready for a fabulous day. 

That's it! 10 minutes just for me. Truth be told this is getting to be a habit and I am repeating it mid day during nap time. Just because I can. How do you get your 10?

Enjoy!

With love from our simple kitchen to yours. 

RECIPE AT THE BOTTOM

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http://theslowroasteditalian-printablerecipe.blogspot.com/2015/05/light-and-fluffy-buttermilk-waffles.html


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PRINT RECIPE
 

Light and Fluffy Buttermilk Waffles 
SERVES 6  |  ACTIVE TIME 15 Min  |  TOTAL TIME 25 Min

1 1/2 cups all-purpose flour
1/2 cup corn starch
1/3 cup granulated sugar
4 teaspoons baking powder
1 teaspoon kosher salt
2 large eggs
2 cups buttermilk
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract
1 tablespoon pure almond extract

Preheat waffle iron.

Separate eggs. Place egg whites in a medium bowl. Use a mixer to whip egg whites until stiff peaks form (that means when you lift the mixer out of the bowl the egg whites will stand on end like a white mohawk).

Combine flour, corn starch, sugar, baking powder and salt in a large bowl. Whisk until mixture is completely combined.

Add egg yolks, buttermilk, butter and extracts to dry ingredients. Beat mixture together with a whisk until combined. Do not over mix, there should still be lumps in the batter.

Add egg whites to bowl and gently fold in, being careful to not deflate the egg whites.  

Pour batter onto hot waffle iron. Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Place cooked waffles on oven rack in a 200°F preheated oven until ready to serve.  This will help keep them crisp and hot.

Repeat until all waffles are prepared. Serve and enjoy!

DONNA'S NOTES: The batter will keep fresh in the refrigerator for up to a week. Store batter covered and whisk well before using.

To freeze: Cool waffles completely and flash freeze on a baking sheet lined with parchment paper (or skip that step and go straight to -->) and place in a resealable zipper bag. Remove from freezer and reheat in toaster. This may take 1 or 2 toasting cycles depending on your toaster. Or reheat in a 350 degree oven (or toaster oven) for 10-15 minutes.

If you are in a super hurry you can short cut the egg whites step and just mix it all in the bowl, but honestly it is worth the extra 5 minutes.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

This conversation is sponsored by International Delight. The opinions and text are all mine.

3 comments:

  1. This recipe sounds and looks amazing... approximately, how much batter do you pour onto the waffle iron? Thank you for this and all your other recipes. I've tried several and loved them.

    ReplyDelete
  2. Love waffles! Can I use a belgian waffle maker? Also 1 TBSP of each extract? Just sounds like a lot.

    ReplyDelete
  3. I think in your recipe, you left out the step that the wet ingredients should be beaten until combined, and then added to the dry ingredients, where you don't want to over mix. Great recipe but very similar to the the Williams Sonoma recipe, the one I have been using for years.

    ReplyDelete

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