Breakfast

Buttermilk Waffles

Buttermilk waffles so easy….

Buttermilk Waffles

and so crispy…

I’m making enough to have them for breakfast everyday this week!!

Waffles are so simple and easy. The below recipe makes enough for two to three people, but can easily be doubled. I love a fresh waffle, but to have enough for the work week, I’ll double the below recipe and keep the rest in the frig. To heat up, just place in toaster oven and they crisp right back up! Add some butter, syrup, whipped cream, nutella and chocolate and you’re ready to start your day!

Ingredients:

For Waffles:

  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, melted
  • 1 large egg
  • 1/2 tablespoon pure vanilla extract
  • 2/3 cup buttermilk

For Vanilla Bean Whip Cream:

  • 1/2 cup heavy cream (heavy whipping cream works too!)
  • 1 tablespoon granulated sugar
  • 1/2 vanilla bean scraped (can be substituted with 1 teaspoon pure vanilla extract).

For Chocolate Ganache:

  • 1/2 cup heavy cream
  • 2/3 cup chopped chocolate chips (highly recommend Ghirardelli chocolate chips)
  • Pinch of sea salt

Buttermilk Waffles II

Directions:

For Waffles:

  • In a medium bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt and sugar).
  • In a small bowl, whisk together buttermilk, melted butter, egg and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and whisk together as you pour.
  • Whisk until just mixed (don’t over mix).
  • Heat up waffle iron.
  • Use a 1/4 measuring cup to scoop mixture into the waffle iron (with 1/4 cup, the waffles will not fill out into the edges; if you prefer one entire waffle, then scoop about 1/3 to 1/2 cup into the waffle iron).

For Vanilla Bean Whipped Cream:

  • Place metal mixing bowl in freezer for approximately 10-15 minutes.
  • Pour heavy cream (or heavy whipping cream) in bowl.
  • Using the whisk attachment for standing mixer, mix together ingredients at medium speed until the cream starts to thicken.
  • Add the sugar and vanilla to the mixture and increase the speed to medium-high and allow it to beat until stiff peaks form.
  • Keep an eye on the whipped cream as once stiff peaks form, it is done. Be sure not to overmix, otherwise the whip cream will break and no longer hold shape.

For Chocolate Ganache:

  • Place the chopped chocolate chips in a medium heat proof bowl and set aside.
  • In a small saucepan, on medium heat, heat the heavy cream until it is just boiling.
  • Remove the heavy cream from heat and pour over the chopped chocolate chips.
  • Allow to sit for a few minutes and then use a wooden spoon or heat proof spatula to stir.
  • Once thoroughly combined, stir in the sea salt.
  • Once the mixture as cooled, it can be used immediately or stored in an airtight container in refrigerator for a few days.

The pictured has whipped cream, nutella and chocolate ganache plus raspberries.

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