A Tale of Two Waffles
ACTIVE TIME: 30 minutes
TOTAL TIME: 50 minutes
Yield: 6 waffles
My original waffle called for half all-purpose flour and half whole wheat flour which resulted in a tasty if not a bit over heavy waffle. So, for the first version here, we've replaced the whole wheat flour with a combination of whole wheat pastry flour and cornstarch. The result is a crisper exterior with a lighter interior. The second version is a variant on the above, wherein we brown the butter and rub it directly into the dry ingredients almost like making a pie dough The result is more flavor and an even softer texture.If you're interested in a Belgian variation, click here.Photo by Lynne Calamia
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Waffle One and Waffle Two:
- 4 tablespoons unsalted butter, cut into 4 even pats
- 1 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 tablespoons granulated sugar
- 2 cups buttermilk, room temperature
- 3 large eggs, room temperature
Specialized Hardware
Waffle iron
ACTIVE TIME: 30 minutes
TOTAL TIME: 50 minutes
Yield: 6 waffles
Procedure
Waffle One:
- Melt the butter in a medium microwave safe bowl for 30 seconds. Give it a stir and microwave another 15-20 seconds, until just melted. Set aside to cool.
- Whisk the all-purpose flour, pastry flour, cornstarch, baking soda, baking powder, salt, and sugar in a large mixing bowl.
- Whisk the eggs into the melted butter followed by the buttermilk and make sure the mixture is homogenous and smooth. Then, pour onto the dry ingredients and whisk just enough to combine without over mixing. It's fine to have a few lumps in there. Rest the batter for 5 minutes.
- Meanwhile, heat your waffle iron to the manufacturer's instructions on the medium-high setting.
- When the iron is hot, ladle or scoop about 4 ounces (1/2 cup) of batter onto the grates of the iron. Close the lid and cook until golden brown, about 3 minutes. (Note: if you have any doubts as to the integrity of the irons nonstick surface, give it a quick coating of nonstick cooking spray before battering up.)
- When your iron's timer/beeper goes off, carefully lift the lid and check out your waffle. If there are any uneven spots, consider flipping and cooking another minute or two.
- Serve immediately or hold briefly on a cooling rack set in a 200℉ oven until ready to serve. Do not stack, unless you like the sound of a "soggy waffle."
Waffle Two:
- Melt the butter in a small saucepan over medium-low heat. Once it melts reduce the heat to low and cook for 2-3 minutes, swirling the pan frequently until you smell something nutty and the milk solids turn golden brown. Set aside to cool.
- Whisk the all-purpose flour, pastry flour, cornstarch, baking soda, and baking powder in a large mixing bowl until combined.
- Whisk the salt, sugar, buttermilk and eggs in a medium mixing bowl until salt and sugar have dissolved and the mixture is smooth.
- Drizzle the browned butter into the flour mixture and work it in with a silicone spatula at first, then switching to your fingers to evenly coat all the flour with the butter, a lot like making biscuits or pie dough.
- Pour the buttermilk mixture into the flour and whisk just enough to combine without over mixing. It will be lumpy this time, but that's ok. Rest for 5 minutes...the batter, not you.
- Meanwhile, heat your waffle iron to the manufacturer's instructions on the medium-high setting.
- Ladle or scoop about 4 ounces (1/2 cup) of batter onto the grates of the iron. Close the lid and cook until golden brown, about 3 minutes. (Again, if you don't trust the waffle iron's surface, hit it lightly with nonstick cooking spray.)
- Serve immediately or hold briefly on a cooling rack set in a 200 ℉ oven until ready to serve. Do not stack, unless you like the sound of "soggy waffle."
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