Saturday, May 28, 2016

The Best Crisp Waffles

Last Year's Post: Crab Fried Rice
Two Years Ago:   Grilled Salmon and Pineapple with Avocado Dressing

I should say right up front that I have definite opinions about good and bad waffles.  Bad waffles are what you too often find at buffet brunches - pale, doughy and heavy.  Bleh.  Good waffles, on the other hand, are airy, brown and crisp, at least in my world.  The Lawyer is renowned for his waffle-making skills in the family to the point that every time his father sees us he asks "where are the waffles?"

There are two secrets:  the recipe itself, and the cooking technique.  Many years ago I ran across a fussy recipe from America's Test Kitchen that promised light, crisp waffles (yes they were) but it involved whipping egg whites and a master class in folding ingredients just to the right degree which no sane person can (or should) do early in the morning, even fortified with coffee.

The recipe posted below for buttermilk waffles is from Martha Stewart and is quite a bit easier and just as good.   I just adapted the recipe to include The Lawyer's waffle-cooking-perfection technique, which is to turn the waffle iron to the highest setting, wait until the red light goes out, put in the batter, and wait until the green light comes on.  Simple, but effective.  As you can see above the waffles come out deeply golden, light and perfectly crisp.  Keep them warm on a rack in the oven rather than stacking them, which will steam the crispness out.

And here's one more tip for amazing waffles - Jiffy Corn Muffin Mix.  Say what?  Yes, that ubiquitous little box that's been around for a hundred years,  It's on a lower shelf in every grocery store and costs about $.25.  Follow the directions on the side for waffles and cook the same way as described above - they make crisp waffles with a very appealing crunch from the cornmeal.  They are The Lawyer's father's favorite.  (Actually, it makes great pancakes too.)



Waffles are a great breakfast for a holiday weekend with the family.  Add real maple syrup, some sausage, juice and good coffee and you're good to go.

print recipe
Buttermilk Waffles
Serves 4

2 cups all-purpose flour (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups low-fat buttermilk
½ cup (1 stick) unsalted butter, melted
2 large eggs
Vegetable oil, for waffle iron

Preheat oven to 275d; set a rack on a baking sheet and place in oven.

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside.  In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture and mix just until batter is combined.

Heat waffle iron according to manufacturer’s directions on highest heat; brush with oil.  Pour batter onto iron, close, and cook according to directions (until the light turns green).  The waffles should be dark golden and crisp.  Remove and place on rack in oven to keep warm while making the remaining waffles.

1 comment:

Marne said...

These ARE great waffles! I am printing today's blog entry to show Dad ... he'll get a kick out of making your blog, Nancy! We may have to deal with his sudden desire for crisp waffles, though.