Monday, August 2, 2010

Wheat Buttermilk Waffles

I'm becoming a huge Alton Brown fan.  Every recipe that I've tried of his is delicious.  And this one really makes me happy.  It's so good, so easy and the batter doesn't stick to the waffle iron.  Bonus!

Basic Waffles
source: Alton Brown, Food Network
servings: 5 Belgian waffles

1 cup all-purpose flour
1 cup whole-wheat flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp sea salt
3 Tbsp sugar
3 whole eggs, beaten
4 Tbsp unsalted butter, melted
2 cups buttermilk, room temperature

Preheat waffle iron.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and add the buttermilk last.  Combine the wet ingredients with the dry and stir until combined.  Let sit for 5 minutes.

I like to spray some oil onto the iron using my oil pump filled with olive oil.  Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close 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. 

These waffles are nice and crunchy on the outside, and soft and fluffy in the middle.  I think I would rather stay in and cook these waffles than eat out at most breakfast places.  Alton Brown-you're my hero.


  1. yummm!

    Have you thought about getting some white plates - so that all of the attention is on the food and it really pops. Do you have a Crate & Barrel outlet near you? You can get beautiful, simple white dishes there.

  2. I should get some. I don't have a C&B outlet near me. But maybe I can make a trip to BB&B sometime soon. That's a good suggestion!