Crispy Buttermilk Waffles

Foodjunkie1997's Note:

These waffles are AMAZING! They are so crispy, you won't believe it. TIP: Cool leftovers, and freeze. To reheat, put waffles directly on oven rack at 350 degrees F., and bake for 5-7 minutes.

• Total Time: 8 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 4

• 2 cups flour
• 1 1/2 teaspoons instant yeast
• 1/2 cup melted butter
• 2 cups warm milk (heated to about 110 degrees) or 2 cups buttermilk (heated to about 110 degrees)
• 2 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon sugar
• 1/2 teaspoon salt

Directions:

1. Prepare the batter and refrigerate at least 8 hours before baking--all day to have waffles for dinner (try over under ice cream), OR overnight to have them for breakfast.
2. Make the batter in the morning OR evening:.
3. Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt. Combine the melted butter and milk (or buttermilk). Add the mixture to the dry ingredients. Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined. Cover with plastic wrap and stick in the fridge until tomorrow morning.
4. That evening OR following morning:.
5. Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy). Add to waffle iron the same way you would other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast.
6. Makes 4-6 large round waffles.
7. NOTE: This recipe is easily made with milk OR buttermilk.

Reviews

[Dazy]

These were amazing! Light, airy, and crispy as stated, with a great (but not overpowering) flavor. My children and I ate them with butter, chocolate chips, and powdered sugar, and it tasted like breakfast at a french bakery. I used a mix of 1/2 milk, 1/2 buttermilk. Other than that I followed the recipe exactly, and cooked on 4 1/2 on my allclad wafflemaker. Note: If you are not a fan of sourdough flavor, use milk instead of buttermilk :) Again, its a pretty subtle tang, but it is there with the buttermilk. We liked it though!

[gailanng]

I made this with buttermilk as stated in the title. My youngest sister felt it tasted a little too 'tangy'. She never gets anything right. Her IQ is that of her bra size. While try again with whole milk.

[Heaven's Kitchen]

Well, the recipe says it's for buttermilk waffles, but the recipe just calls for milk. Guess what? I don't think there is anything you can do to mess up this recipe, so use whatever you have on hand! I usually make yeast waffles, but I'd always just used regular milk. I had some buttermilk in the fridge to use up, so I used half buttermilk and half regular milk. Oh, and then I realized I didn't have the amount of butter needed to make the recipe. (Yeah, I know, I clearly wasn't prepared to make waffles. I later discovered I was out of syrup and had to make that, too!) Anyway, as for the lack of butter, I just used half butter and half olive oil (because I was out of vegetable oil or canola!). The important thing is that the waffles turned out great! VERY crispy, just like we like 'em. And the olive oil in them was great, too. No heavy olive oil flavor at all, which surprised me. I'll actually use half butter/half olive oil again next time, too. Now, I'm off to restock my kitchen. Apparently, my cupboard is bare.