
I am a breakfast junkie. My friends from the south always said I would make a great Southerner when it comes to breakfast, as I like it pretty much not good for you at all. There must be something sweet; when I am dining out first choice is Belgian waffle, then French toast. Dining in, I also love pancakes but I want brown sugar on them, which is a drawback in restaurants. I also want a meat, a good pork sausage or thick cut bacon. And I want home fries--I don't care if that makes a second starch, it's just what I want. And if John gets an omelet I like to sneak bites of that as well.
I love breakfast.

We have a good breakfast place in town; its specialities are pancakes and it does great French toast. However, their waffles are terrible. They are dense and heavy--not at all what I want in a waffle. Add to that my mom packed her waffle iron away while her kutchen was remodeled this



The first recipe I chose was the Buttermilk Waffles recipe included with the iron. As far as the waffle maker goes, it all went perfectly. It beeped when they were ready (edited to add: it beeps when it comes back to temperature, but so far [2 different sets of waffles; 2 different recipes] when it comes back to temp is when the waffles are ready. So you may need to use a timer but thus far I have not), it did not make a mess (what spillover there was went right into the drip tray perfectly), and it made gorgeous waffles. As for the recipe, texturally it was perfect. It is a brunch (or breakfast for dinner, which is what we did) kind of recipe as it does require whipping the egg whites separately. I'd give it an A-, because while I swooned with every bite, it was just a tad too eggy for my tastes. I realize that sounded contradictory, but I love waffles, and I especially love waffles that are light, crispy on the outside and melting on the inside. And these were. I used farmer's market eggs, which can be kinda big, so it is possible I used too big of eggs also. Because of that I will probably give this recipe another try with smaller eggs.

All Clad Buttermilk Waffles
from the All Clad recipe booklet accompanying waffle iron
3 large eggs, separated
1 3/4 cups buttermilk (I used low fat)
8 T (1 stick) unsalted butter, melted
1/2 t vanilla
1 3/4 cups (280 g) AP flour
1 1/2 t baking powder
1 t baking soda
1/2 t salt
1/3 cup sugar
(I am only including the directions for the batter; proceed as you would for your waffle iron.)
Sift the flour, baking powder, baking soda, salt and sugar together into a bowl. Set aside.
In a large bowl, whisk together the egg yolks, butter (cooled slightly), buttermilk and vanilla. Stir the flour mixture into this.
Whip the egg whites until stiff, but not dry. Fold 1 cup of the egg whites into the batter; then fold in the rest of the egg whites. Proceed according to waffle iron directions.
Gorgeous waffles. Now I'm thinking I need a normal waffle iron - the only one I have only makes waffle boats. :-)
ReplyDeleteOh, I love breakfast too! So much that I have it for dinner sometimes. And I ESPECIALLY love waffles. Try a liege waffle next! Those are to die for. Really. :) I can share a recipe w you for it if you'd like, just let me know.
ReplyDeleteFantastic review! I've been looking for a waffle iron, so I'll have to look into this one.
ReplyDeleteHope you are doing well post-op!
and now i want some waffles.
ReplyDeleteGreat waffles and that waffle maker is pretty good looking too!
ReplyDeleteGreat waffles and that waffle maker is pretty good looking too!
ReplyDeletethese look so delicious! you are tempting me with them...my fave!
ReplyDeleteWow they look good!
ReplyDeleteI never really loved breakfast, but I also didn't have waffles like these. Maybe I found a new love :)
ReplyDeleteWe love waffles. It is a little bit of hassle for cleanup, but it's worth it! Beautiful pics!
ReplyDeleteGreat recipe, I ran a link on my food and history blog @ http://frederickdouglassopie.blogspot.com/2011/01/watch-night-series-fried-chicken-and.html
ReplyDeleteBest wishes,
Fred