Mary Martha
Sometimes breakfast foods just sound good. And sometimes, sleeping in sounds better than breakfast. Waffles sounded really good last night, but they sounded like work and dishes this morning. Instead, I got a bit of coffee into my system and whipped them up for lunch!
Recipe found from Martha Stewart:
Serves 4 to 6
8 tablespoons (1 stick) melted unsalted butter, plus more for waffle iron
2 cups all-purpose flour
1/4 cup packed light-brown sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs, separated, room temperature
2 cups buttermilk, room temperature
1 teaspoon pure vanilla extract
Directions
Grease waffle iron with a small amount of melted butter, and heat. In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla. Pour into dry mixture, and combine.
In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter.
Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron.
Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter.
Read more at Marthastewart.com: Buttermilk Waffles - Martha Stewart Recipes
8 tablespoons (1 stick) melted unsalted butter, plus more for waffle iron
2 cups all-purpose flour
1/4 cup packed light-brown sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs, separated, room temperature
2 cups buttermilk, room temperature
1 teaspoon pure vanilla extract
Directions
Grease waffle iron with a small amount of melted butter, and heat. In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla. Pour into dry mixture, and combine.
In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter.
Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron.
Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter.
Read more at Marthastewart.com: Buttermilk Waffles - Martha Stewart Recipes
Here are some pictures to document the progress:
My favorite part about homemade waffles? The recipe makes more than we can eat in one sitting, so we freeze the rest and use them as toaster waffles throughout the week! Win!
Happy Sunday!
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