Are you a waffle lover? I am. I love a good waffle. I like to make them for dinner – because they’re just too much of a pain to make in the a.m. Unless it’s a lazy weekend, still in my bathrobe, thinking about getting my shower done after breakfast, morning.
That’s when I transform from a slightly rumpled, slightly frumpy Grandma in a slightly tattered robe (you might remember Chance and his bathrobe shredding stage last year) hair sticking up and half-asleep into a veritable waffle making Goddess dispensing crispy, tender, golden waffles, drenched in butter and syrup, one by one to the breathlessly awaiting crowds, the sounds of applause and cheers ringing in my ear.
Ok, so that’s an exaggeration. I should say to my eagerly awaiting folks. Who do eat them very happily, and there very well might be a few happy eating noises and compliments.
Now, normally I’m more of a fan of an overnight, yeasted waffle, especially this one I developed from a Marion Cunningham recipe. I had to try Alton Brown’s Really Good Waffles, though. I was intrigued by the name – mainly because it has an honest ring to it. Really Good. That’s usually good enough for me. 🙂 And I really like Alton Brown’s Pancakes, too.
Conclusion: Alton Brown’s Really Good Waffles were very good, and particularly very good for a buttermilk pancake. You’ll need to make sure you have a good waffle maker that reheats well after each waffle – when ours (ok, I bought it for $9.99 so what can I expect?) wasn’t at the peak of hotness (and it was really struggling), the waffles were not as crisp. But they were still really good, and I’ll be making them again.
Alton Brown's Really Good Waffles
- 4 3/4 ounces all-purpose flour (1 cup)
- 4 3/4 ounces whole-wheat pastry flour (1 cup)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3 tablespoons sugar
- 3 large eggs, beaten
- 4 tablespoons unsalted butter, melted
- 2 cups buttermilk, at room temperature (may warm in microwave)
Heat a waffle iron according to the manufacturer’s directions.
Whisk together the flours, baking powder, baking soda, salt and sugar in a medium bowl.
Whisk the eggs and butter together in another bowl, and then whisk in the buttermilk.
Add the wet ingredients to the dry and whisk to combine. Rest the batter for 5 minutes.
Lightly coat the waffle iron with nonstick spray. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer’s recommendations.
Close the iron top and cook until the waffle is golden on both sides and is easily removed from the iron.
Serve immediately or keep warm in a 200 degree F oven until ready to serve.
- I just used whole wheat flour & they were just fine.
- May be frozen (freeze flat on a tray lined with plastic or parchment; once frozen put in a Ziploc bag.) Reheat in a toaster or 350 degree F oven.
Slightly adapted from Alton Brown
|Amount Per Serving|
|% Daily Value *|
|Total Fat 11 g||17 %|
|Saturated Fat 6 g||29 %|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 113 mg||38 %|
|Sodium 437 mg||18 %|
|Potassium 125 mg||4 %|
|Total Carbohydrate 38 g||13 %|
|Dietary Fiber 4 g||15 %|
|Sugars 7 g|
|Protein 8 g||15 %|
|Vitamin A||7 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
I’m taking this recipe over to Fiesta Friday 173, put on this week by the intrepid beach comber, Angie and her two co-hosts: Lindy @ Love In The Kitchen and Paula @ Her Life Is Love. I’m sensing love in the air, this week. It just takes a second to click over and visit and see all the great link-ups & give them some love back.