Buttermilk Vanilla Waffles
Inspired by techniques from Serious Eats.
Light buttermilk waffles flecked with real vanilla seeds, cooked until golden and best served dripping with maple syrup.
Always check the labels of the products you use.
Method
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Equipment
- large bowl
- whisk
- Belgian or square waffle iron
- rubber spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 519 kcal |
| Protein | 13.5 g |
| Carbohydrate | 87.1 g |
| of which sugars | 37.8 g |
| of which free sugars | 31 g |
| Fat | 12.7 g |
| of which saturates | 7.7 g |
| Fibre | 1.8 g |
| Salt | 1.7 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 3 servings
Batter
- 185 g plain flour
- 45 g icing sugar
- 1.5 g fine sea salt or table salt about ¼ tsp
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- 1 vanilla pod, split and seeds scraped
- 395 ml low-fat buttermilk
- 40 g unsalted butter, melted
- 70 g large egg whites (2)
- 1 tsp vanilla
To serve
- 60 ml maple syrup, to serve
- 1
Mix. Mix 185 g plain flour, 45 g icing sugar, ¼ tsp salt, ½ tsp bicarbonate of soda, ½ tsp baking powder and the scraped seeds of 1 vanilla pod in a bowl until the seeds are evenly spread.
- 2
Whisk. Add 395 ml buttermilk, 40 g melted butter, 2 egg whites and 1 tsp vanilla and whisk until smooth.
- 3
Heat. Heat the waffle iron on medium until ready.
- 4
Cook. Pour in about a third of the batter for an 18 cm Belgian iron, or half for a 20 cm square iron, close the lid and cook until golden brown but still steaming, 4½-6 min depending on the iron.
- 5
Serve. Serve at once with plenty of maple syrup, then cook the remaining batter the same way.
Storage
Best eaten fresh and warm, straight from the iron. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
