Sunday, February 6, 2011

Sunday Breakfast


 
Waffle Irons are an excuse to make waffles


\










 


 Good Morning, Sunshine! have been craving waffles, mostly to use my waffle iron. It's a fun little gadget that has only one use: breakfast confections! The last time I used it must have been before I moved to the city. I pulled it out, dusted it off and buttered it up. My first waffle was a small disaster - batter flowing out around the edges of the iron  and an anxious cook opening the iron too soon. Waffle #2 was a bit easier. I pulled back on how much batter I poured in as well as made sure the iron was properly buttered. Getting the waffles off the iron is a little tricky too. I used a knife and a spatula like chopsticks to pick out the cooked waffle. I used a basic waffle recipe from Alton Brown, after the photos. 





 

 Alton Brown's Waffle Recipe
prep time: 15 minutes
cook time: 10 minutes

A little less than 1cup all-purpose flour
A little less than 1 cup whole-wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt*
3 tablespoons sugar
3 whole eggs, beaten
1 stick(1/2 cup) unsalted butter, melted
2 cups buttermilk, room temperature
Vegetable spray, for waffle iron*


Preheat waffle iron according to manufacturer's directions. 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 to rest for 5 minutes. *


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 degree F oven until ready to serve.

* - I omitted (forgot to add) salt. I used butter for the waffle iron. I did not rest the batter for 5 minutes but I supposed it would give the baking soda and powder time to disperse. 

1 comment: