“LIGHT AND CRISP ON THE EDGES” Buttermilk Waffles and Strawberry Maple Syrup

So we start with lazy summer mornings.  I love breakfast, I want my breakfast.  Specially summer,  I love me some home cooked breakfasts.   Bacon, sausage and eggs — I’ve got to have them.   And they’re simply out from the fridge and into the frying pan, so easy, so simple as 1-2-3.   My guilty craving though — wonderful “light and crispy on the edges yet soft and not heavy on the inside” waffles.  Sorry not frozen “eggos”, but only homemade waffles.   From basic buttermilk waffles to the wicked double chocolate and brownie waffles…paired with whipped cream, berry or maple syrup, nutella, butter…that simply adds a special touch to the start of my day.   With a very efficient waffle iron (I can only think of one at this time, World’s best Chef’s Choice Classic Waffle Pro, from Edgecraft Corporation, please read my full review below), the possibilities are endless.   The waffle ingredients are similar to pancake ingredients, with just few minor changes to ensure waffles have that light and crisps texture on the waffle edges.  Oil instead of butter is preferred, as butter has water particles on it and results to more moisture in the waffle batter and makes waffles limp more.   Substitute cornstarch to some of the flour for lighter and less heavy batter.  Baking soda is the preferred leavener as it aids in giving that nice browning to cooked waffles.   Recipe for my winning combo of Buttermilk Waffles and Fresh Strawberry/Maple Syrup follows, but start by making the strawberry syrup first since it can sit while you make the waffle batter.

“LIGHT AND CRISP ON THE EDGES” BUTTERMILK WAFFLES

1 3/4 cups all-purpose flour    1/4 cup cornstarchStra
4 tablespoon dried buttermilk powder (I’m not a big fan of buttermilk in the jug)
3 tablespoons sugar   1 1/2 teaspoon baking soda    1 teaspoon salt   2 large eggs
1/2 cup sour cream   1/4 cup vegetable oil   1/2 teaspoon vanilla extract    1 1/4 cups water
Combine the first 6 dry ingredients in a large bowl, and use a wire whisk to aerate or combine.  Whisk eggs, sour cream, oil and vanilla in a medium bowl, mixing well.   Whisk in water gently into the egg mixture.  Pour wet ingredients to dry ingredient and combine using wire whisk and spatula, stirring until just combined and there are no large visible lumps of flour mixture in the waffle batter.   Pour the waffle batter onto “lightly Pam-sprayed” hot waffle iron according to manufacturer’s manual or guide (using Chef’s Choice Classic Waffle Pro, setting on # 6 or highest temperature, and use 1/3 cup measures for each preheated waffle form square).  Bake for 3 minutes or until waffle is crips and nutty brown.  Makes 10 waffles.   Drizzle with strawberry maple syrup and top with whipped cream…oh it’s summer relief goodness.

FABULOUS STRAWBERRY MAPLE SYRUP
Maple Syrup and almond extract added just elevates this syrup to another level, “to-die for”.

1 lb ripe fresh strawberries, hulled and sliced   1 cup sugar    1/4 cup maple syrup
1 1/2 teaspoons almond extract
In a small saucepan over medium heat, cook strawberries and sugar until they become mushy and syrupy.   Remove from heat and use an immersion or stick blender to make a smooth syrup.   Stir in maple syrup and almond extract.  Return to heat to boil 1 more minute.   Store refrigerated. Serve over pancakes, waffles, ice cream or angel food and pound cakes.

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