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Alice Waters’ Buttermilk Waffles

2017-09-25
  • This Post
  • Author : François (FX)
  • Category: Recipe
  • Posted on: Monday September 25, 2017
  • Comments : No Comment
  • Languages :  English  |   Français

   La version Française se trouve ICI
Delicious buttermilk waffles, a recipe from restaurant genius Alice Waters, founder of Chez Panisse 

Don't forget to share your photos once you tried this recipe! HERE 







Waffles (method #3)

About this recipe

These American waffles are simply delicious, especially if you're a fan of buttermilk pancakes : These waffles are based on a similar recipe

 

Waffles (method #3)


 

Source of the recipe

I found this recipe in Alice Waters's book "Chez Panisse Fruit", the founder of the notorious French-Californian restaurant "Chez Panisse", located in Berkeley, CA.

Chez Panisse Restaurant and Café
1517 Shattuck Avenue
Berkeley, CA 94709-1516


 
Waffles (method #3)
To purchase online, see HERE

 

Alice Waters started this restaurant after a trip to France which made a great impression on her. Not only because of the dishes, the taste and the art of French culinary, but also because she noticed French people would be served local food and would eat slowly, with long lunch and diner meals.

She then advocated the principles of "slow food" and "local food" in her restaurant, a real revolution back then.


 
Waffles (method #3)

The recipe is on page 33

 
Waffles (method #3)

The Alice Waters method: Buttermilk

This recipe uses a method that is close to that of buttermilk pancakes:
  • Using

    Buttermilk

    which gives a nice taste and helps to make waffles fluffier
  • Egg whites that are beaten to make waffles airy and lighter

 

Ingredients

Waffles (method #3)

For 9/10 Waffles

 

 Powders

2 Cups Flour (290 grams)

2 teaspoons of Baking Powder

½ teaspoon of Baking Soda

1 teaspoon of Salt

2 tablespoons of Sugar

 Liquids

2 Eggs. ¼ Cup or 100 grams

2 Cups Buttermilk (500 grams)

½ teaspoon of Vanilla Extract

½ Cup Butter (113 grams)

 

Half quantities : 4/5 Waffles

 

 Powders

1 Cup Flour (145 grams)

1 teaspoon of Baking Powder

¼ teaspoon of Baking Soda

½ teaspoon of Salt

1 tablespoon of Sugar

 Liquids

1 Egg. 2 Tablespoons or 50 grams

1 Cup Buttermilk (250 grams)

¼ teaspoon of Vanilla Extract

4 Tablespoons Butter (56.5 grams)

 

Double quantities : 18/20 Waffles

 

 Powders

4 Cups Flour (580 grams)

4 teaspoons of Baking Powder

1 teaspoon of Baking Soda

2 teaspoons of Salt

4 tablespoons of Sugar

 Liquids

4 Eggs. ½ Cup or 200 grams

3 ¾ Cups Buttermilk (1 kilogram)

1 teaspoon of Vanilla Extract

1 Cup Butter (226 grams)

 

You will need...

Steps

1rst mixing bowl

1. Sift over a mixing bowl: the

Flour

(2 Cups or 290 g), the

Baking Powder

(2 teaspoons), the

Baking Soda

(½ teaspoon), the

Salt

(1 teaspoon) and the

Sugar

(2 tablespoons)

2. Set aside these powders
Waffles (method #3)Waffles (method #3)

Le Bicarbonate





Aligro
Rue François-Dussaud 15
1227 Genève
Suisse
Waffles (method #3)

2nd mixing bowl

3. Whisk with a wire whip: the

Eggs

(2), the

Buttermilk

(2 Cups or 500 g) and the

Vanilla Extract

(½ teaspoon)
Waffles (method #3)

Le Buttermilk

Waffles (method #3)

Waffles (method #3)

Par quoi remplacer?

Waffles (method #3)

4.  The

Butter

must be soft but not melted

5.  The

Butter

must not be totally liquid as it would be too hot. And its high temperature would then activate the

Baking Powder

before baking !
Waffles (method #3)Waffles (method #3)

6. In another mixing bowl, add in the

Butter

(½ Cup or 113 g)

7. You are left with two bowls : The powders and the liquids
Waffles (method #3)Waffles (method #3)

8. Pour the liquids onto the powders bowl
Waffles (method #3)

9.  Do not overwhisk !

10.  To make great pancakes, as well as these waffles, a good trick is to leave lumps, that's why you don't want to whisk for too long!
Waffles (method #3)Waffles (method #3)

11. As a result, your batter should be full of lumps
Waffles (method #3)


The waffle iron

12. I start warming up my waffle iron for

10 minutes



13. I am also using an oil spray (a neutral vegetable oil such as Canola oil), that I am using for the first batch of waffles
Waffles (method #3)Waffles (method #3)

14. I pour a ladle of batter
Waffles (method #3)

15. Spread and just before bringing the top lid down, wait

10 seconds

for the batter to bubble

16. The batter starts to puff quick fast

17. Bring the top lid down

18. Most waffle irons have a light indicating when your waffle is ready. If not, check the waffle by slightly opening the lid to see if it has browned
Waffles (method #3)Waffles (method #3)Waffles (method #3)Waffles (method #3)

19. You want to get a nice golden color

20. Let your waffles cool down on a rack to avoid them to become soggy while they are drying
Waffles (method #3)Waffles (method #3)

21. You can use scissors to separate them
Waffles (method #3)


Result

A real treat for kids (and for you and me!)

Everyone loves those buttermilk waffles !

Waffles (method #3)


 

The result and the pix




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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder, Almonds, Avocado,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

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Celery

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Chicken liver

,

Chicken stock

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Chili powder

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Chipotle

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Chorizo

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Cloves

,

Coca cola

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Cocoa Powder

,

Coconut

,

Coconut mousse

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Coffee

,

Cognac

,

Coriander powder

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Crème fraiche

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Dry yeast

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Espelette pepper

,

Fennel

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Fenugreek

,

Fermented milk

,

Fish

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Fish stock

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Fish stock

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Genoa bread

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Gianduja

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Glucose powder

, Grand marnier,

Grand marnier ice cream

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Ham

,

Ham hock

,

Hazelnuts

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Hoisin sauce

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Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

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Leeks

,

Lemon

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Lemon zests

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Lobster

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Madeira

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Mango

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Masa

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Mascarpone cream

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Mint

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Neutral gel

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Nuoc mam fish stock

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Nutmeg

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Olive oil

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Olives

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Orange juice

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Palm sugar

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Paprika

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Parmesan cheese

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Pastis

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Pastry dough

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Pearl sugar

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Peppers

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Poached eggs

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Pork

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Potatoes

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Powdered anis

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Puff dough

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Rabbit

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Raisins

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Raspberries

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Raspberry jam

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Rice

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Rice vinegar

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Rosemary

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Rum

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Rye flour

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Sablée Dough

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Saffron

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Salmon

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Sausage

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Sesame oil

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Sesame seeds

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Spinach leaves

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Split peas

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Strawberries

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Sweetened condensed milk

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Tomatoes

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Tonka bean

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Tuna fish

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Turmeric

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Vanilla Custard

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Vanilla sugar

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Vegetable shortening (crisco)

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



2 Cups Flour (290 g)

2 teaspoons of Baking Powder

½ teaspoon of Baking Soda

1 teaspoon of Salt

2 tablespoons of Sugar

2 Eggs

2 Cups Buttermilk (500 g)

½ teaspoon of Vanilla Extract

½ Cup Butter (113 g)