Buttermilk Waffles - Martha Stewart
Servings
Prep Time
Cook Time
Ready In
Recipe: #22635
January 23, 2016
Categories: Breakfast, Dairy, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Waffle Iron, Vegetarian, Flour, Kosher Dairy more
"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."
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 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 & Variations
No special items needed.