COOK SIMPLY

By Susan MYKRANTZ

 When I was too old for 4-H, I started entering baked goods in the open division at the county fair. I enjoy baking rolls and the occasional coffee cake. Once I have my samples for judging, the leftovers end up as payback for favors during the year or shared with friends.

This year, I made a Blueberry Buttermilk Coffee Cake and I had some left over buttermilk. What to do? Easy answer: make buttermilk waffles from a battered old cookbook that falls open to the exact page with the waffle recipe. I like waffles better than pancakes, because the syrup stays on the waffle and doesn’t run onto the plate. And I particularly like my waffles with maple syrup.

There are as many types of waffle irons and waffle recipes as there are topping choices for the popular treat. Waffles are made from leavened batter and cooked between two metal patterned plates that give the dough a unique size, shape and pattern. Historians agree that waffles originated in western Europe. but disagree on whether they originated in France or Belgium. But no matter where they originated, waffles are a great treat on a cold night. Just add some bacon and your favorite syrup and maybe top it off with some fruit and you have a meal fit for royalty, just like back in the day.

This week Cook Simply features my favorite Buttermilk Waffle recipe, a whole wheat waffle recipe and a Belgian Waffle recipe from the ADA-Mideast recipe page. No matter how you like your waffles, they are a great treat for your family, particularly as the weather gets colder.

Buttermilk Waffles

2 cups sifted flour (can use half whole wheat flour)

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

4 eggs

1 cup melted butter

2 cups buttermilk

Heat the waffle iron. Sift flour onto wax paper and measure out 2 cups. Sift together measured flour, salt, baking soda and baking powder in a large bowl.

In a medium bowl, beat the eggs until light and fluffy and add the buttermilk. Pour the eggs and milk over the flour mixture and beat with a mixer until the batter is smooth. Stir in the butter.

Pour 1/2 cup of the batter on center the grid of the waffle maker until it spreads about 1 inch from the edge. Cover the batter with the lid of the waffle iron.

Bake the waffle until no steam shows around the edges and the light on the waffle iron tells you the waffle is done. Lift the lid of the waffle iron and gently loosen the edges of the waffle with a fork. Remove the waffle and serve warm. Reheat the waffle iron before pouring more batter on the grid.

For a variety, you can substitute sweet milk for buttermilk, add 2 tablespoons of blueberries or pecans or walnuts to the waffle batter on the grid, 1/2 cup of cheese to the batter, 1 cup of corn to the batter or 1 cup of coconut.

Greek Yogurt Waffles

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Yield: six waffles

INGREDIENTS

1 1/4 cup 2% milk (or milk of your choice)

2/3 cup Greek Yogurt 

2 large eggs

1 teaspoon vanilla extract

2 teaspoons honey

1 teaspoon cinnamon

1/4 teaspoon cardamom (optional)

2 cups all-purpose flour

1 tablespoon + 2 teaspoons baking powder

1/4 teaspoon sea salt

INSTRUCTIONS

1. In a mixer or a blender, combine the milk, yogurt, eggs, vanilla, honey, cinnamon and cardamom, and mix on low until combined. Add the flour, baking powder and salt and mix until smooth and well combined.

2. Heat a waffle iron over medium heat until it is heated up and the light goes off.

3. Spray with non-stick spray and pour about 1/3 to 1/2 cup of batter in the middle of the waffle iron. Close the iron and cook until crisp and golden brown, about 4 minutes.

4. Repeat using the remaining batter. Enjoy warm with fresh fruit or freeze the waffles for later.

Notes: To freeze waffles, let them cool completely. Wrap each waffle in plastic wrap and put them in a large Ziploc baggie.

Posted in Dairy Foods

Whole Wheat Waffles

2 cups whole wheat flour

2 teaspoons baking powder

¾ teaspoon salt

3 eggs (separated)

1 ½ cup milk

¼ cup melted shortening

Combine flour, baking powder and salt, mix well. Beat egg whites and set aside. Beat egg yolks, add milk and shortening. Add all at once to flour mixture until ingredients are moistened. Fold in egg whites, leaving little fluffs of them showing in the batter. Pour ½ cup of batter onto preheated waffle iron, bake until steaming stops or signal light indicates the waffle is baked. Serve hot with butter and syrup, honey or apple butter. Makes 7 waffles.

Chocolate Desert Waffles

2 cups all-purpose flour

½ teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

¼ cup granulated sugar

½ cup butter

2 1-ounce squares unsweetened chocolate

3 eggs separated

2 tablespoons firmly packed brown sugar

1 ½ cup buttermilk

½ teaspoon vanilla

Variation: substitute ½ cup cocoa for chocolate square, increase buttermilk to 2 cups an add 2 tablespoons more of butter.

Sift together flour, salt, baking powder, baking soda and granulated sugar in a mixing bowl. Melt butter and chocolate over hot water. Beat egg whites until stiff, but still moist. Beat egg yokes, add brown sugar, chocolate and butter mixture, buttermilk and vanilla. Add to dry ingredients, beat together to make a smooth batter. Pour ½ cup of batter onto greased, preheated waffle iron, until batter spreads out about 1 inch from the edge. Close the lid gently, bake until steaming stops or signal light indicates the waffle is baked. Loosen the waffle with a fork and lift from the grid to a warm plate. Reheat waffle iron before pouring more batter on the waffle iron. Serve waffles hot, with ice cream or whipped cream. Makes 6 waffles or 12 servings.