Crisp & Fluffy Waffles - from Spark Recipies online
This is a nice light, airy, delicious restaurant quality waffle. Well worth the extra time to make!
3/4 c. flour
1/4 c. cornstarch
1/2 tsp. salt
1/2 tsp. Baking Powder
1/4 tsp. Baking Soda
1 c. buttermilk OR (not both!)
1 c. milk, less 1 Tblsp.& Add 1 Tblsp. vinegar- this is how you make buttermilk if not on hand
6 Tblsp. olive oil or vegetable oil
1 egg yolk
1 egg white
1 Tblsp. granulated sugar
1/2 tsp. vanilla
1. Stir together dry ingredients in one bowl
2. In separate bowl, combine milk, vinegar, egg yolk, and oil. Whisk with fork.
3. In a third bowl, beat egg white until nearly soft peaks. Sprinkle sugar while shipping until glossy, Gently stir in vanilla
4. Pour milk mixture into dry ingredients and whisk until blended. Fold in egg white mixture with spatula.
For a four inch waffle, about 1/3 cup batter fills the waffle iron for each waffle, but the amount you need to fill your waffle iron will very according to the size.
Number Of Servings: 10
Submitted by Moiya Wood
Title: Caramel Buttermilk Syrup
Deliciously light, and so yummy served warm! Great for waffles, Pancakes, French toast, and ice cream! Also super delicious on pears or with applesauce.
1 C unsalted butter
2 C Sugar
1 C Buttermilk (can make by putting 1 Tbsp vinegar in cup measure, then fill to 1 C with milk and let sit 5-10 min.)
2 Tbsp. Corn Syrup
1/4 tsp. salt
2 tsp. baking soda
2 tsp. pure vanilla extract
In a LARGE saucepan (this bubbles up a lot) over medium heat, combine butter, sugar, buttermilk, corn syrup, and salt. Bring to boil. Boil for 3 min. Remove from heat and add baking soda, stirring to combine (syrup will bubble up and foam) Stir in the vanilla. Let cool somewhat before serving.
Submitted by Sarah Wood