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. One exception might be Alton Brown’s Really Good Waffles.
Alton Brown’s Really Good Waffles are great for 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 (if you follow me, you might remember Chance and his bathrobe shredding stage last year and if you don’t follow me, please do!) 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. There very well might be a few happy eating noises and lots compliments.
About Alton Brown’s Really Good Waffles:
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 just to see how they stacked up. (Sorry for that, I couldn’t help myself). 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, so I figured his waffles would be great.
Conclusion: Alton Brown’s Really Good Waffles were very good and particularly very good for a buttermilk waffle. 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.
Making Alton Brown’s Really Good Waffles:
If you know Alton Brown, he doesn’t give measurements by the cup for a lot of his recipes, so I added in the cup measurements for you. It’s a pretty good estimate if you give the flour a stir to lighten it and spoon it into the measuring cup.
I don’t know many people who keep whole wheat pastry flour on hand. I mean if you really love these waffles and plan on making them all the time or are a big baker, go for it. I got by with using whole wheat flour and two tablespoons of cornstarch. The easiest way to get the proper amount is to measure two tablespoons of cornstarch into the bottom of your measuring cup then add the whole wheat flour on top. Easy, peasy.
I didn’t try the recipe using all white flour, though, because even though I’m not a huge baker of bread, I do throw down every now and then. I just keep it in my freezer as whole wheat is more likely to go rancid sooner since it contains the whole wheat germ. I don’t mean that to sound like a disease! You can read more about the wheat germ on Wikipedia.
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, following the manufacturer’s instructions.
Serve immediately or keep warm in a 200 degree F oven until ready to serve.
- I just used whole wheat flour combined with cornstarch and 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 beachcomber, 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.