Great Waffles, Surprisingly Easy
We have always enjoyed waffles for special breakfasts. And now the grandkids love them when they come to visit. August just had them this weekend two mornings in a row, then hauled an extra little bag of them with him for snacks on his car trip back to Athens.
The modern non-stick surfaced waffle irons and spray oil make cooking much easier than I recall when I was a kid, when you spent great time scraping stuck-on crusts out of the nooks and crannies of the iron after the waffle split in the middle and clung to the iron. But now, in addition to better griddles and, when needed, a whiff of oil spray, even our recipe is simpler. Most of that is Christina's doing, with one little trick I figured out from the ingredient list on the Aunt Jemima waffle and pancake mix box. My contribution on the recipe below is the addition of some rice flour, which gives a crispiness to the waffles -- or to pancakes if you put some in that batter.
These waffles contain some beneficial flours, so they are even reasonably healthy. Until you slosh them with butter and maple syrup, of course.
The recipe makes 10 to 12 waffles, enough to serve six people. Leftover batter can be refrigerated and cooked up to 3-4 days later, stirring in a pinch of baking powder before baking.
Crispy Waffles Christina
2 eggs
2 cups buttermilk or kefir (or 1-7/8 cups regular milk plus 2 tablespoons vinegar)
2 tablespoons melted butter or canola oil
1 cup flour
1/2 cup whole wheat flour
1/2 cup brown rice flour (health food stores) or regular rice flour (Asian groceries)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Lightly beat the eggs in a bowl. Mix in the milk and melted butter or oil. Add the dry ingredients to the wet ones, and mix briefly just until combined -- do not beat!
When the waffle iron is hot, spray the heated surfaces with spray oil if it is not non-stick. If using a non-stick iron, merely ladle some of the batter on.
Leftover batter can be stored in a covered container up to 4 days in the refrigerator. If it has been more than one day of storage, stir in a pinch of baking soda.
The modern non-stick surfaced waffle irons and spray oil make cooking much easier than I recall when I was a kid, when you spent great time scraping stuck-on crusts out of the nooks and crannies of the iron after the waffle split in the middle and clung to the iron. But now, in addition to better griddles and, when needed, a whiff of oil spray, even our recipe is simpler. Most of that is Christina's doing, with one little trick I figured out from the ingredient list on the Aunt Jemima waffle and pancake mix box. My contribution on the recipe below is the addition of some rice flour, which gives a crispiness to the waffles -- or to pancakes if you put some in that batter.
These waffles contain some beneficial flours, so they are even reasonably healthy. Until you slosh them with butter and maple syrup, of course.
The recipe makes 10 to 12 waffles, enough to serve six people. Leftover batter can be refrigerated and cooked up to 3-4 days later, stirring in a pinch of baking powder before baking.
Crispy Waffles Christina
2 eggs
2 cups buttermilk or kefir (or 1-7/8 cups regular milk plus 2 tablespoons vinegar)
2 tablespoons melted butter or canola oil
1 cup flour
1/2 cup whole wheat flour
1/2 cup brown rice flour (health food stores) or regular rice flour (Asian groceries)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Lightly beat the eggs in a bowl. Mix in the milk and melted butter or oil. Add the dry ingredients to the wet ones, and mix briefly just until combined -- do not beat!
When the waffle iron is hot, spray the heated surfaces with spray oil if it is not non-stick. If using a non-stick iron, merely ladle some of the batter on.
Leftover batter can be stored in a covered container up to 4 days in the refrigerator. If it has been more than one day of storage, stir in a pinch of baking soda.
posted by T at 4:33 PM
0 Comments:
Post a Comment
<< Home