Belgian Waffles
YIELDMakes 12 (4-inch) Belgian waffles or 24 (4-inch) standard waffles ACTIVE TIME15 minutes TOTAL TIME35 minutes
INGREDIENTS
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 3 1/4 cups well-shaken buttermilk
- 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled
- 3 large eggs, lightly beaten
- Vegetable oil for brushing waffle iron, if necessary
- Accompaniment: butter and pure maple syrup
- Special Equipment
- A well-seasoned or nonstick Belgian or standard waffle iron
PREPARATION
- Preheat waffle iron. Put a rack in middle of oven and preheat oven to 200°F.
- Whisk together flour, baking powder, baking soda, and salt in a large bowl. Add buttermilk, butter, and eggs and stir until smooth (batter will be thick).
- Brush waffle iron lightly with vegetable oil, if necessary, and spoon batter into waffle iron, using 1/2 cup batter for each 4-inch-square Belgian waffle or 1/4 cup batter for each 4-inch-square standard waffle and spreading batter evenly. Cook according to manufacturer's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make more waffles with remaining batter in same manner.
- Serve with butter and maple syrup.
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