Friday, November 14, 2014

Buttermilk Belgian Waffles

Buttermilk Belgian Waffles
(cooling before wrapping & freezing)
Do you have 1 and 3/4 Cups of Buttermilk in your fridge?  Do you have 1 Cup + 3/4 Cup Milk?  That small amount of Buttermilk is the beginning of a delicious breakfast!

About a month ago after opening the door to one of my kitchen cabinets, suddenly I "spied" my Belgian Waffle Maker!  It's only been "untouched" for about 6 years!  Other than taking it down when cleaning the cabinet shelves.  Remembering that I had Buttermilk in my fridge, the next step- King Arthur Flour's website.  There it was- a recipe for Buttermilk Belgian Waffles!  The photo looked so yummy & I had the Buttermilk!
  • I use King Arthur Unbleached Flour whenever I make pancakes.
  • My less cholesterol habit:  Substitute Olive Oil for sauteing & baking for Butter.
  • Another less cholesterol habit:  Rather than 2 whole Eggs, I'd use 1 whole Egg + 2 Egg Whites.
    I was on my way to make a very yummy breakfast.  By using the Olive Oil, no butter/ margarine was needed at our table either- only a topping.  What delicious waffles!  The second time I prepared these waffles for breakfast, defrosted strawberries were a great topping!
    No, we did not devour the entire batch!  The extra waffles were cooled & wrapped in plastic wrap/ placed in Freezer bags for even quicker breakfasts other mornings.  My method of reheating:  my microwave.

    The holidays are in our future!  If you are looking for a quick, easy & absolutely yummy breakfast to serve your overnight guests Buttermilk Belgian Waffles are great!  Take out your waffle maker!  If you don't have one, that small appliance would be a great gift to receive!  My waffle maker is at least 15 years old.  Make & try these.  They are so good!

    Crispy on the outside, soft on the inside!
    Buttermilk Belgian Waffles
                 makes 8 Waffles
                 adapted from King Arthur website

    1 + 3/4 Cup King Arthur Unbleached Flour
    4 teaspoons Sugar
    2 teaspoons Baking Powder
    1 teaspoon Baking Soda
    1/2 teaspoon Salt

    1 Whole Egg + 2 Egg Whites
    1 + 3/4 Cups Buttermilk or 1 Cup Buttermilk + 3/4 Cup Milk
    1/2 Cup Olive Oil for sauteing & baking 
    2 teaspoons Vanilla


    1. In a large bowl combine Flour, Sugar, Baking Powder, Baking Soda & Salt.
    2. In a smaller bowl beat 1 Egg + 2 Egg Whites.
    3. Add Buttermilk, Olive Oil & Vanilla.
    4. Add liquid ingredients to dry ingredients, stirring until almost smooth.
    5. Spray Belgian Waffle Maker with PAM before preheating, only when making 1st waffle in batch.
    6. When Waffle Maker is hot, use 2/3 Cup batter to make waffle.
    7. Close lid. Cook for 2- 3 minutes - until steaming stops.
    8. (With my Belgian Waffle Maker cooking time is 2 Minutes, 30 Seconds.)
    9. Carefully remove & continue.
    ***One AM I had only 1 Cup Buttermilk, so I also used 3/4 Cup Milk & the waffles were also oh, so good!

    Using the Olive Oil, no butter/ margarine is needed.  Maple syrup or Strawberries are our fave toppings!  What will yours be?



    Pam said...

    Woo hoo! Your waffles look and sound great, Judy! My Belgian waffle maker has been idle for probably 10 years and after seeing this, I need to change that. KA flour is now in most of the stores here, it's the best. Have a good rest of the weekend!

    JG said...

    Pam- It's amazing what those kitchen cabinets contain. :) You'll enjoy these.