Buttermilk Waffles---Williams Sonoma vs. King Arthur Flour
I just started making my food shopping list for Christmas. I might have started breaking out in a sweat just looking at the length of my list. Luckily my Mom and sister will be here to help. My list included over 26 sticks of butter, 17 cups of heavy cream, and 7 packages of cream cheese. (This is for the whole week though, not just Christmas Day. I say that to rationalize the shocking amount of fat I will be consuming.) I hope no one with a bad heart will be in attendance. I'd better run a few extra miles in preparation.
To make up for all the goodies that I've already started eating, I decided to skip the treats and post a slightly healthier recipe.
Ever since having these delicious waffles at my sister's house I have been a loyal fan. We have waffles pretty much every Sunday and I freeze the leftovers for quick breakfasts during the week. I'm a huge fan of Williams Sonoma. They have so many tried and true, delicious recipes that have become staples at our house.
That being said, I'm also a huge fan of King Arthur Flour. I have this book that has so many yummy recipes. Their buttermilk waffles are no exception. With a whole stick of butter and two teaspoons of vanilla, their flavor is fabulous. No egg white beating required and one batch makes about 10 waffles. Perfect for leftovers during the week.
My kids love them topped with whipped cream and syrup. What can I say, they take after me. I usually throw in a few banana slices because adding fruit makes me feel better about the whipped cream. I love having two recipes to alternate between and they are both delicious.
Classic Buttermilk Waffles King Arthur Flour
2 large eggs
1 3/4 cups buttermilk
1/2 cup (1 stick) butter, melted and cooled to room temperature
2 teaspoons vanilla
2 cups Round Table Unbleached Pastry OR 1 3/4 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons sugar (leave this out if you want savory waffles, such as the type you'd use as a base for creamed chipped beef or creamed chicken)
2 teaspoons baking powder
1 teaspoon soda
1 teaspoon salt
1/2 cup pecan meal (optional, I never use this)
In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter or margarine and vanilla. In another bowl whisk together the dry ingredients. Combine the wet and dry ingredients just until almost smooth.
Spray your waffle iron with a non-stick cooking spray before preheating it. For an 8-inch round waffle iron, use about 1/3 cup batter. Cook for 2 to 3 minutes, until the iron stops steaming. Yield: about ten 8-inch waffles.
*cooks note - If you have a scale, this is a recipe where measuring the flour really makes a difference.*