From the kitchen of One Perfect Bite...Waffles have been a fixture on American tables for years. Thomas Jefferson so loved the waffles he had in France and Belgium that he had irons shipped to his home in Virginia, so he could continue to enjoy them. Pancakes remained more popular with most folks because no special equipment was needed to make them and recipes for their preparation were generally less involved. All that changed during the 1950's as wages and lifestyles improved. Small appliances and gadgets swept the nation and middle class kitchens proudly displayed a "wired" array that included electric mixers, frying pans and waffle irons. For a period of time, waffles were the craze for Sunday night supper. Folks who had a large meal at 1 or 2 in the afternoon still needed a light supper and waffles were a perfect and novel solution for many families. Perhaps it was too much of a good thing, but whatever the root cause, the waffle craze ran its course and irons fell into disuse and became found objects in most homes. There has been, of late, a rash of new recipes for waffles, and some of them are really marvelous. Unfortunately, they do not lend themselves to quick preparation and they are scaled to feed way more than two people. The Silver Fox and I are children of the 50's, so it is no surprise that we love waffles. I've developed this recipe so the two of us could enjoy them whenever we have the urge. It takes about 30 minutes to get these to the table. They are delicious and I know those of you who try the recipe will love the waffles, so, please dust off your irons and give them a try. Here is how they are made.
Buttermilk Waffles...from the kitchen of One Perfect Bite
3/4 cup + 2 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon table salt
1 large egg, lightly beaten, room temperature
1 cup buttermilk, room temperature
1/4 cup melted butter or vegetable oil
1/2 teaspoon vanilla extract
1) Whisk flour, sugar, baking powder, baking soda and salt together in a large bowl. Make a well in center of flour and set aside. Preheat oven to 300 degrees F.
2) Whisk egg, milk, butter and vanilla in another bowl, beating with a fork to combine. Pour, all at once, into well in flour mixture. Stir only until dry mixture is moistened. Some lumps are OK.
3) Spray both plates of waffle iron with no-stick spray. Preheat waffle iron according to manufacturer's direction. When indicator light goes on, spoon or scrape a scant cup of batter onto lower plate of iron, close lid and do not open until indicator light goes back on, or steam stops rising from the waffle iron. Use two forks to remove waffle. Transfer to oven to keep warm. Repeat with remaining batter. Serve with maple, fruit or spiced syrup if desired. Yield: 2 waffles.
One Year Ago Today: Two Years Ago Today:Menu for the Week of 9-15-2013 Hazelnut Cake
Three Years Ago Today: Four Years Ago Today:Lemon Glazed Walnut Bars Green Tomato Mincemeat