It’s the last day of my 2 week break, I’m going to miss the holidays very much. Back to work tomorrow, and it’s going to be another set of changes (will be sitting with new colleagues! I’m going to miss the craziness of the level 2 peeps)… but let’s see how things goes. At the new level, there’s another colleague who loves baking as well, so that’s definitely something to look forward to!
My waffle / sandwich / panini machine was a gift from Stephen on my birthday in 2010. Since then, I only used it once for waffles. This is the second time I’m using it today… hahaha. *sheepish grin* But after discovering this recipe, I’m sure it’s gonna make its appearance more now ;)
This recipe is none other from King Arthur Flour’s The All-Purpose Baking Cookbook, which I bought a few months back, but have yet to try anything from there. I have their cookie companion where my gingerbread men comes from, tested some of their online recipes like the deep dark fudge brownies… I liked what I’ve tried so far :)
The recipe gives an option of two types of flour – pastry and all-purpose. The book notes that if you are using pastry flour, it will be extra crispy and light as air inside. If you’re using all-purpose flour, the waffles will have more body, still light but chewier inside. I made mine with all-purpose flour and love the chewiness. Will try it with pastry flour next round to see the difference in texture!
(Adapted from KAF The All-Purpose Baking Cookbook)
Makes 10 – 8 inch waffles. For my waffle maker, it made 10 4 x 5 inch rectangle waffles!
2 cups pastry flour, or 1 3/4 cups all-purpose flour
2 tbsp sugar (omit this if you want savory waffles)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 3/4 cup buttermilk
1/2 cup butter, melted and cooled to room temperature
2 large eggs
2 tsp vanilla extract
1. Beat together the wet ingredients – butter, buttermilk, eggs, vanilla extract.
2. In another bowl, mix together the dry ingredients – flour, sugar, baking powder, baking soda and salt.
3. Combine both mixtures and mix until just smooth (if there are little lumps it’s okay). Leave batter aside for about 5 mins (for the baking powder and soda to react with the buttermilk, same as when making pancakes!)
4. Butter your waffle iron (or spray with cooking oil) before heating it up.
5. Laddle the batter into the middle of your waffle iron, spreading it out slightly. It’s okay if the edges are empty, it’ll spread –
6. Cover and let it cook for about 2-3 minutes until golden brown. Tip! If you want it to be crisper on the outside, flip your waffle and let it cook for about 1-2 minutes longer!
7. Remove from your waffle iron and enjoy with your favourite choice of topping. I love mine with butter and maple syrup!