Few “griddle breads” deliver the goods the way waffles can. And waffles go beyond breakfast:
1. Use instead of bread to make sandwiches
2. Cut into four-grid pieces and toast for croutons
3. Leave out to get stale, then tear into chunks for bread pudding
4. Make ice cream sandwiches (they freeze well)
- 4 3/4 ounces all-purpose flour
- 4 3/4 ounces whole-wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 tablespoons sugar
- 3 large eggs, beaten
- 4 tablespoons unsalted butter, melted
- 2 cups buttermilk, at room temperature
- Heat a waffle iron according to the manufacturer's directions.
- Whisk together the flours, baking powder, baking soda, salt and sugar in a medium bowl.
- Whisk the eggs and butter together in another bowl, and then whisk in the buttermilk.
- Add the wet ingredients to the dry and whisk to combine. Rest the batter for 5 minutes.
- Lightly coat the waffle iron with nonstick spray. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close the iron top and cook until the waffle is golden on both sides and is easily removed from the iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
- For chocolate waffles, use 7 ounces of all-purpose flour (ditch the whole wheat) and add 1 1/2 ounces Dutch-process cocoa powder to the dry mix. Fold in 4 ounces of semisweet chocolate chips to the batter.