This morning I really felt the need to make waffles, and obviously, eat them too..
I have a “good” heavy duty waffle maker, and because it’s so cumbersome, I don’t tend to get it out of the cupboard that often. I recently bought a light weight waffle maker from one of those generic super stores where you can buy anything for ridiculously low prices. So this was the trial run and I’m happy to say the light weight waffle maker passed the test.
I followed a Martha Stewart recipe for buttermilk waffles. Very easy and very quick. However, I must fess up and explain that the first waffles were rather flat and a bit disappointing. So I added spoonful or so of extra flour and anothter 1/2 teaspoon of baking powder to the remaining mixture. This did the trick and the the rest of the waffles were thick and fluffy! However, I hope that if you followed the inimitable Martha’s recipe as is, it will work out fine for you.
I included my recipe troubleshooting as I always like to be as accurate as possible as I describe my cooking experiences.
Martha’s original recipe is here. I served the waffles with some macadamia cookie crumbs – I crushed up a couple of cookies I had left over. Add a good drizzle of golden syrup, some whipped cream and a few raspberries and strawberries and you’re in the waffle breakfast business!
2 cups plain (all-purpose flour)
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon bi-carbonate soda (baking soda)
1/2 teaspoon salt
2 cups buttermilk
1/2 cup unsalted butter, melted
2 free-range eggs
Preheat oven to 150 degrees C.
In a medium bowl, whisk together flour, sugar, baking powder, bi-carbonate of soda and salt. In a large bowl, whisk together buttermilk, butter, and eggs, then add the flour mixture, and mix until batter is just combined.
Heat the waffle maker according to the manufacturer’s instructions and brush with a little oil. Pour batter onto the grid, spread batter if necessary, but make sure you don’t overfill the grid. Close the waffle maker and cook until the waffles are golden brown and crisp, 3 to 5 minutes.
The waffles will be cooked but maybe a little soft. At least mine were. Put them in the preheated oven for a couple of minutes to crisp up and also to keep them warm.
Make the rest of the waffles in the same way.
I served the waffles with the aforementioned cookie crumble, golden syrup, whipped cream and raspberries and strawberries. Serve them with whatever takes your fancy!