Alice Waters’ Buttermilk Waffles
2017-09-25


- This Recipe
- Cuisine: French Cuisine
- Course: Crepe And Waffle, Dessert, Waffle, Brunch
- Difficulty: Easy
- Category: Course
- Yield: 9/10 gaufres
- Preparation Time: 15 Minutes
- This Post
- Chef : François
- Category: Recipe
- Posted on: Monday September 25, 2017
- Comments : No Comment
-
Languages :
English |
Français
- Ingredients
- Buttermilk, Fermented milk, Eggs, Vanilla,
- Book
- Chez Panisse Fruit

Delicious buttermilk waffles, a recipe from restaurant genius Alice Waters, founder of Chez Panisse |

![]() | About this recipeThese American waffles are simply delicious, especially if you're a fan of buttermilk pancakes : These waffles are based on a similar recipe |
![]() | Source of the recipeI 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.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. |
Ingredients
Half quantities : 4/5 WafflesPowders 1 Cup Flour (145 grams)1 teaspoon of Baking Powder¼ teaspoon of Baking Soda½ teaspoon of Salt1 tablespoon of SugarLiquids 1 Egg. 2 Tablespoons or 50 grams1 Cup Buttermilk (250 grams)¼ teaspoon of Vanilla Extract4 Tablespoons Butter (56.5 grams) |
Double quantities : 18/20 WafflesPowders 4 Cups Flour (580 grams)4 teaspoons of Baking Powder1 teaspoon of Baking Soda2 teaspoons of Salt4 tablespoons of SugarLiquids 4 Eggs. ½ Cup or 200 grams3 ¾ Cups Buttermilk (1 kilogram)1 teaspoon of Vanilla Extract1 Cup Butter (226 grams) |
Steps
1rst mixing bowlSift over a mixing bowl:
|
![]() |
2nd mixing bowlWhisk with a wire whip:
|
![]() |
Important !![]() Butter must not be totally liquid as it would be too hot. And its high temperature would then activate theBaking Powder before baking ! |
![]() |
![]() |
![]() |
![]() | 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 |
![]() | 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 |
All recipes of Crepes And Waffles![]() ![]() ![]() ![]()
All the Recipes of Crepes And Waffles are HERE |
The result and the pix
Recipes...
The Canelé Recipe («Canelé de Bordeaux»)

Thomas Keller’s Financiers (French Almond Cookies)

Pierre Hermé’s Vanilla Crème Brûlée

Lenôtre’s Pistachio Raspberry Cakes

Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots

Christophe Felder’s Strawberry Tiramisu

The Bilbao Brunch

Easy Mexican Chicken Tacos

The Easy 10 Minute Classic Tiramisu Recipe

Salmon Lobster Wellington Recipe

Julia Child’s Sautéed Mushrooms in Madeira Sauce

Philippe Urraca’s French Brioche

Pierre Hermé’s Orange and Grand Marnier Crepes

French Saint-Michel Cookies

Pierre Hermé’s Chocolate Sorbet

Asian Beef Tacos (“Tacos estilo Asiáticos”)

Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)

French Mango Coconut Charlotte

Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»

Thomas Keller’s Dog Treats

Cyril Hitz’s French Fougasse Bread

Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter

The Coca-Cola Ice Cream (only for my sister)

Other Blogs...
Mon petit four
Chocolate Raspberry Cake For Christmas Dessert
The Barbecue Bible
How To Grill Tender Meat Every Time: Low And Slow Is Your Answer
White on rice couple
Easy Homemade Fudge
David Lebovitz
Weekend Links & Holiday Recipes
The Shaken Martini
Consuming LA
Knives Out
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)
Comments for This Recipe