Buttermilk Waffles

Buttermilk Waffles

My favorite magazine "Cooks Illustrated" printed a recipe in the May-June 2010 edition titled Buttermilk Waffles. Three tips given by the editor Andrea Geary are, to use the buttermilk powder, seltzer water for a lighter waffle and not to place a waffle on a plate when it is removed from the waffle iron. Place it on a cooling rack placed on a baking sheet in the oven while the remainder bake. This third tip lessens the chance of the waffle becoming soggy.

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Ingredients:

2 cups unbleached all purpose flour

1 Tablespoon sugar

1/2 teaspoon table salt

1/2 cup dried buttermilk powder

1/2 teaspoon baking soda

1/2 cup sour cream

2 large eggs

1/4 teaspoon vanilla extract

1/4 cup vegetable oil

1 1/4 cup unflavored seltzer water (not sparkling water)

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Directions:

Adjust oven rack to middle position and heat oven to 250 degrees. Set wire rack in rimmed baking sheet and place baking sheet in oven. Whisk flour, sugar, salt, buttermilk powder, and baking soda in a large bowl to combine. Whisk sour cream eggs, vanilla, and oil in medium bowl to combine. Gently stir seltzer water into wet ingredients. Make well in center of dry ingredients and pour in wet ingredients. Using a rubber spatula, gently stir until combined. Batter should remain slightly lumpy with streaks of flour.,

Heat waffle iron and bake waffles according to manufacturer's instructions. (use about 1/3 cup for 7 inch round iron. Transfer waffles to rack in warm oven to hold for up to 10 minutes before serving with butter and maple syrup.

Yield: Eight 7 inch waffles.