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Buttermilk Waffles
Fresh, homemade waffles make
breakfast a special occasion. Freeze the extras
to use when time is short.
Makes 4 full waffles (16 waffle wedges)
3 cups unbleached, all-purpose flour
¼ cup yellow cornmeal
3 tablespoons granulated sugar
1 teaspoon baking soda
¾ teaspoon kosher salt
2½ cups buttermilk
3 large eggs, lightly beaten
1 teaspoon pure vanilla extract
2
⁄3 cup grapeseed or vegetable oil
1. Combine all dry ingredients in a large mix-
ing bowl; whisk until well blended. Add the
remaining ingredients and whisk until just
smooth. Let batter rest 5 minutes before
using.
2. Preheat the Cuisinart
®
Waffle Maker to
desired setting (a tone will sound when
preheated).
3. Pour 1 heaping cup of batter onto the
center of the lower grid of the preheated
waffle maker; spread batter evenly using a
heatproof spatula. Close lid of waffle maker.
When tone sounds, waffle is ready. Open lid
and carefully remove baked waffle. Repeat
with remaining batter. For best results,
serve immediately.
Nutritional information per waffle wedge:
Calories 204 (47% from fat) • carb. 22g • pro. 20g • fat 11g
• sat. fat 2g • chol. 37mg • sod. 191mg
• calc. 52mg • fiber 1g
Overnight Yeasted Waffles
This is the more authentic way of preparing
waffles. The flavor cannot be matched!
Makes 4 full waffles (16 waffle wedges)
2 cups reduced-fat milk
½ cup (1 stick) unsalted butter, cubed
2½ cups unbleached, all-purpose flour
1½ teaspoons active, dry yeast
2 tablespoons granulated sugar
1 teaspoon kosher salt
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1. Put the milk and butter in a small saucepan
set over medium-low heat. Once butter has
melted remove and cool until just warm.
While the milk and butter are heating, whisk
the dry ingredients together in a large mix-
ing bowl. Gradually add the warm milk/but-
ter mixture and whisk until smooth. Add the
eggs and vanilla and whisk until combined.
Cover with plastic and refrigerate at least 12
hours and up to 24 hours.
2. Preheat the Cuisinart
®
Waffle Maker to
desired setting (a tone will sound when
preheated).
3. Whisk batter to combine again (batter
will deflate). Pour 1 cup of batter onto the
center of the lower grid of the preheated
waffle maker; spread batter evenly using a
heatproof spatula. Close lid of waffle maker.
When tone sounds, waffle is ready. Open lid
and carefully remove baked waffle. Repeat
with remaining batter. For best results, serve
immediately.
Nutritional information per waffle wedge:
Calories 144 (42% from fat) • carb. 17g • pro. 4g • fat 7g
• sat. fat 4g • chol. 41mg • sod. 165mg
• calc. 38mg • fiber 0g
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