Buttermilk Waffles - Martha Stewart
"Excellent recipe for outstanding waffles. I usually make 1/2 a recipe; the way you figure out 1/2 of 3 eggs is to use the following; 1 egg white = 2Tb, 1 egg yolk = 1 Tb. So for half a recipe, use 3 Tb egg white and 1 1/2 Tb egg yolks. I have used dark brown sugar for this recipe and it comes out just fine. The original recipe calls for the scrapings of 1 vanilla bean-I use vanilla extract. And the original recipes calls for buttering the waffle iron; I use Pam non-stick spray for my waffle iron."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (180.3 g)
- Calories 397.8
- Total Fat - 21.7 g
- Saturated Fat - 12.3 g
- Cholesterol - 153.9 mg
- Sodium - 622.9 mg
- Total Carbohydrate - 41.9 g
- Dietary Fiber - 4.4 g
- Sugars - 12.7 g
- Protein - 11.6 g
- Calcium - 214.9 mg
- Iron - 2.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat a waffle iron.
Step 2
In a large bowl- sift together flour, baking powder, baking soda, salt , sugar and cinnamon.
Step 3
In another bowl, whisk together buttermilk, egg yolks, butter and vanilla - mix into dry mixture until just combined.
Step 4
In a third bowl, whisk the egg white until slightly stiff ( not dry)- fold into batter.
Step 5
Spray the waffle iron with Pam ( or using a pastry brush, paint with melted butter)and bake the waffles until little to no steam emerges ( usually 3-5 minutes).
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the best results, use fresh ingredients whenever possible.
- For a vegan version, substitute plant-based milk and butter for the buttermilk and butter.
- Replace the light brown sugar with coconut sugar: This substitution adds a subtle caramel flavor to the waffles while still providing the same sweetness. Coconut sugar is also a healthier alternative to light brown sugar as it has a lower glycemic index.
- Replace the buttermilk with almond milk: This substitution provides a lighter texture to the waffles while still providing the same flavor. Almond milk is also a healthier alternative to buttermilk as it is lower in calories and fat.
Chocolate Chip Waffles Add 1/2 cup of semi-sweet chocolate chips to the batter before cooking the waffles.
Maple Syrup Bacon: This classic combination of sweet and salty is a perfect accompaniment to Buttermilk Waffles. The smoky, salty bacon pairs perfectly with the sweet, fluffy waffles, and the maple syrup adds an extra layer of sweetness. Plus, bacon is always a crowd-pleaser!
Fried Egg and Avocado Toast: This simple yet delicious dish is a great accompaniment to Buttermilk Waffles and Maple Syrup Bacon. The creamy avocado and runny egg yolk are a great contrast to the sweet and salty flavors of the waffles and bacon, and the toasted bread adds a nice crunch. Plus, it's a great way to get your protein in!
FAQ
Q: How long should I cook the waffles?
A: Cook the waffles until little to no steam emerges, usually 3-5 minutes.
Q: How do I know when the waffles are done?
A: The waffles are done when the edges are golden brown and the surface appears dry.
2 Reviews
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Fun facts:
1. Martha Stewart is an American business magnate, author, and television personality who has become well-known for her recipes and cooking tips. Her Buttermilk Waffles recipe is a classic favorite among many of her fans.
2. Waffles have been around since the Middle Ages and were originally served as a sweet snack. It wasn't until the 17th century that waffles became a breakfast staple, with the famous Dutch waffle recipe being introduced to the United States in the late 1800s.