These buttermilk waffles are from the original Joy of Cooking, which has the reputation of being a most reliable cookbook for basic recipes and techniques, but I don't use it much for things other than breakfast foods, baking recipes, and meat-cooking techniques.
In fact, I find the vegetables section hopelessly and hilariously dated -- lima bean casserole or cooked lettuce, anyone?
But after I give that section a chuckle, I move on to the 'griddle cakes' chapter, which includes lots of variations of pancakes, crepes, waffles, and, well, griddle cakes.
my fave combo of 1/2 berries and yogurt, 1/2 pure maple syrup
My small issue with buttermilk anything is that I'm left with half a carton of buttermilk to go bad in my fridge. But apparently, I could freeze leftover buttermilk and use it later with good results in baking and cooking. Have you tried this?
classic buttermilk waffles
makes 5-6 waffles
2 C flour
1/4 teas baking soda
1 1/2 teas double-acting baking powder
1 Tbs sugar
1/2 teas salt
2 eggs, separated
1 3/4 C buttermilk
6 Tbs melted butter
In large bowl, sift together flour, soda, powder, sugar, and salt. In another bowl, beat 2 egg yolks, then add and beat together buttermilk and melted butter. Pour wet ingredients into dry ingredients, stirring until just combined.
In clean bowl, beat 2 egg whites until stiff. Fold them into the batter, being careful not to swish too many of the air bubbles. Cook batter in waffle iron.
3 comments:
What about just cheating and making it from regular milk, with a tbsp (per cup) of vinegar or lemon juice thrown in? I do this for baking and it works just as well... IYHO, is there a reason that I should invest in the real stuff next time I make blueberry buttermilk muffins? :)
I have only the first volume of a 70's copy of the Joy of Cooking that was given to my mother by my grandfather... but it only includes the meats and a few baked goods, so I don't get the fun of all those dated veg recipes! :)
Glenda: if buttermilk is just a minor ingredient, I usually substitute for milk + lemon too. But if it's a major ingredient, like if it's in the title of the recipe, then I assume the real deal will do more for overall flavour.
Hows about you conduct a test kitchen experiment with your blueberry buttermilk muffins and let me know what your taste testers find!
Tiffany,
You can drink buttermilk. It is very good for you.
From Tory
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