Those of you who frequented my very small(and now defunct) baking blog have already seen this recipe, but it should be new to the vast majority of you. Most waffle recipes have a shockingly large amount of oil or melted butter in them, but this one actually has no added fat. However, the waffles this recipe makes are probably the best I’ve ever had.
You will need a waffle iron for these(nothing else will do). If you don’t have one, you might take a peek around your local thrift store, as waffles irons seem to show up at those types of places with some regularity.
Buttermilk Waffles
Ingredients
2 eggs, separated
2 cups buttermilk
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1. Pour buttermilk into a measuring cup and add egg yolks. Beat the egg whites, using a mixer, until they are stiff.
2. Combine the dry ingredients in a large bowl, using a whisk. Beat the egg yolks and buttermilk together(I use a handheld egg beater or a whisk to do this task).
3. Add the buttermilk mixture to the dry ingredients, and mix gently. Some lumps of flour may remain, which is fine. Don’t over beat.
4. Using a spatula, gently fold the egg whites into the batter. It should look something like this when you’re done.
5. Grease(I use cooking spray) and preheat the waffle iron. Put about 1 cup of the batter into the iron, and cook according to the manufacturer’s instructions.
I don’t like my waffles especially brown, so I take them out when they look like this(I also never seem to put quite enough batter into the corner of the iron, so mine are rarely perfect squares.).
6. Break the waffles apart, and serve promptly(waffles get cold really fast) with butter and syrup.
Or, if you are feeling indulgent, whipped cream and strawberries make a very acceptable topping.
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We LOVE these. I make them all the time! They are easy, light and most of all YUMMY!
Oh, I’m glad to hear that, Jill.
I love it when a food is easy, delicious AND cheap. lol
I find it highly amusing that you post these delicious looking recipes that beg me to make them, and then there’s this ad on the side that tells me about going on diets and getting a flat stomach. The battle will be life-long for me, I think!
LOL Franci! Um…the waffles have no fat in them besides the eggs.
And you could go light on the butter and syrup. Or you could just not eat tooooo many of them.
I did post a salad recipe a little while back.
I haven’t clicked on that ad, but I don’t think there’s any hope for me to have a perfectly flat stomach ever again…I had four kids, for crying out loud! lol
Between this recipe and your orange julius, I’m REALLY wishing I didn’t have so much stuff in storage – my blender, my mix master…*sigh* alas, I just don’t have the arm strength to whip egg whites! LOL
I made these on Valentine’s Day and we topped them with whipped cream and strawberries. YUM!!
Kristen,
I’m really enjoying your blog! I found you through Faith Acres Farm blog.
We had fried mush at my grandparents house while I was growing up. This was one of my favorite breakfast foods! I haven’t had it in so long. Thanks for the sweet memories.
I have missed the reason you do not have the blog for cooking. Why did you discontinue it. I love the fotos that you post. I know it must be a lot of work for you to post them. Oh, all for the love of baking and cooking. A miracle that you stay so very thin and pretty.
lol
linda walmer
Linda, it was indeed too much work to keep up a baking blog. I couldn’t manage to do that and maintain this one, so I just decided to do baking stuff here once a week.
Kristen,
I started using buttermilk for your pancakes but have since gone “zero waste” in the kitchen so no longer buy the milk cartons. Have you ever tried making your waffles or pancakes with the cheat of milk and vinegar? I can understand the flavor would be similar but where would the light, airy texture come from? Thanks for any thoughts.
Can you find some zero-waste buttermilk? I know Whole Foods here sells buttermilk in returnable glass bottles. It’s expensive, but holy moly! It’s REALLY good buttermilk.
You can use milk and vinegar, but it’s definitely not quite the same.
They sell powdered buttermilk, but the best you could do there is to find some in a recyclable container.
I no longer buy butter milk I culture my own by taking a cup or so of butter milk and putting it in a clean qt mason jar and adding milk to it, then let it sit on my counter for 6-8 hours to culture then put it in the frige. That’s it, then when I get down to about a cup I just do it again. I use at least 2 cups of butter milk a week an have not bought buttermilk in six months since I bought my last qt to make my original starter. You can also buy the powdered cultures on line and at some dairy farms (so I have read, we can’t get raw milk here). you can use any milk- canned, raw, powdered, store bought… I have used canned and store bought, I don’t like the taste of powdered so I haven’t used that but I’ve read people use it.
I made these for the first time today. I have made waffles with other recipes before, but always with whole eggs. These were just awesome. I did use vinegar/milk instead of buttermilk because the only thing I would use buttermilk for is waffles.
This recipe looks great! We have a Belgian waffle iron– will it work in that?