Tuesday, January 4, 2011


If you know me, you know how big a fan I am of Alton Brown. And he gets all of the credit for this recipe; I didn't change a single thing about the recipe as it is perfect just the way it is. There's whole wheat flour in it, which makes me feel good about eating them, yet they don't taste like cardboard diet junk. BONUS!! As if that wasn't enough reason to enjoy them, they're also so light and fluffy it's like biting into a cloud of airy deliciousness!
I just want to make sure to let everyone who reads my blog know this... These are not like any other waffles you've ever had. The batter looks nothing like any other batter, and they don't taste like any other waffles I've ever had. When you prepare the batter, you're going to let it rest for 5 minutes after you mix it all together; I don't know what happens, or how it happens, but the batter is kind of like a really airy bread dough. Kind of... It's not a runny batter at all, so it won't pour onto the waffle iron very easily. And I've found that the best way to ensure the batter spreads out is to manually spread it out on the iron so that it comes to the edge before you close the lid. Every waffle iron is different, but mine takes approximately 1 cup of batter per waffle even though the directions state to use only 2/3 of a cup and I got 4 waffles from this recipe. I also have a Belgian Waffle maker, though, so my results will probably not be the same as everyone else's. Just play around with it until you find what works for you! :-)

4¾ oz. all-purpose flour, app. 1 cup
4¾ oz. whole-wheat flour, app. 1 cup
½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 Tbsp. sugar
3 whole eggs, room temperature, beaten
2 oz. unsalted butter, melted
16 oz. buttermilk, room temperature
Vegetable spray, for waffle iron

In a medium bowl, whisk together the flours, soda, baking powder, salt, and sugar. In another bowl, beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined; allow batter to rest for 5 minutes. Meanwhile, preheat waffle iron according to manufacturer's directions.
Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200°F oven until ready to serve. Yield: Approximately 4 (8-inch round) waffles

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