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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

# Turn ON waffle iron

# Combine dry ingredients in mixing bowl

# Beat eggs in another bowl until smooth

# Pour in butter while stirring

# Pour in buttermilk and whisk until smooth

# Ditch the whisk for a spatula

# Pour wet ingredients into dry ingredients, mix lightly. Like pancakes, overmixing makes them harder.  Leave lumps and bubbles there.  Let rest for 5 minutes.

# Lightly lubricate waffle iron and spoon/scoop with cooking spray.

# Spoon onto waffle iron.  Use back of spoon or scoop to spread batter evenly, up to 1 inch from edge.

# 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: 2019.4.2