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Waffles By Alton Brown

I have not yet tried this recipe

4.75 oz AP Flour (by weight)
4.75 oz Wheat Flour++ (by weight)
3 tbsp Sugar
1 tsp Kosher Salt
1/2 tsp Baking Soda
1 tsp Baking Powder (double-acting)
3 each Eggs
2 oz Buter, Unsalted, Melted
16 oz (1 pint) Buttermilk, room temperature
  1. Turn ON waffle iron
  2. Combine dry ingredients in mixing bowl
  3. Beat eggs in another bowl until smooth
  4. Pour in butter while stirring
  5. Pour in buttermilk and whisk until smooth
  6. Ditch the whisk for a spatula
  7. Pour wet ingredients into dry ingredients, mix lightly. Like pancakes, overmixing makes them harder.  Leave lumps and bubbles there.  Let rest for 5 minutes.
  8. Lightly lubricate waffle iron and spoon/scoop with cooking spray.
  9. Spoon onto waffle iron.  Use back of spoon or scoop to spread batter evenly, up to 1 inch from edge.
  10. Cook it until done.  Do not open during cooking.

Note: Alton Brown says that 3 oz (volume) of batter is just right for a 7 in. waffle.

++ Earthiness of wheat counterbalances extra sugar we're having to use.

size: 1.05 kb    file modified: 2009.4.14