I have to declare - it's a total conincidence that I'm making buttermilk waffles, right after buttermilk pancakes (and there's the corn muffins in between that i've yet to blog about).
What makes a good waffle? I don't really have the answer to it, and I reckon everyone has differing opinions. My favourite waffle hails from Gelare, even though their ice-cream is nothing to shout about. I would think a good waffle will taste good on its own, without the need of slapping thick slabs of butter and pouring heaps of maple syrup. I could eat Gelare's waffles on its own, it's that good.
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Peanut butter, maple syrup, butter - Which one is your favourite topping? |
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Mixing the wet and dry ingredients together |
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Thick batter |
This recipe gives a very thick batter, thicker than my past 2 tries with making waffles. It tasted better than the previous pandan waffle recipe as well. More fragrant and softer. I'm still looking for the Gelare's waffle recipe though.
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Added chocolate chips on a whim to my last batch, and i utterly regret not adding earlier! It gave an awesome sweet taste to it! |
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Daddy: "Aiyo, supper again." Well, you know you want it. |
Buttermilk Waffles (original recipe from
here)
Makes about 9 square waffles
- 1 3/4 cup all-purpouse flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3 eggs
- 1/2 cup butter, melted (i used 110g salted butter)
- 1 1/2 cup buttermilk
- Preheat your waffle maker.
- Melt butter using microwave oven.
- Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl.
- In a separate bowl, whisk together the eggs, butter, and buttermilk.
- Pour the wet ingredients into the dry mixture and mix with as few strokes as possible. Rest the batter for 30 minutes.
- Add your dough to the waffle maker and cook until done. My waffle maker needed about 1/4 cup of dough to fill it properly and each batch took 12 minutes.
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