Home
Recipes
The Blog
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
La version Française se trouve ICI |
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. |
 | The recipe is on page 33 |
 | The Alice Waters method: ButtermilkThis recipe uses a method that is close to that of buttermilk pancakes:
|
Ingredients
 | For 9/10 WafflesPowders 2 Cups Flour (290 grams)2 teaspoons of Baking Powder½ teaspoon of Baking Soda1 teaspoon of Salt2 tablespoons of SugarLiquids 2 Eggs. ¼ Cup or 100 grams2 Cups Buttermilk (500 grams)½ teaspoon of Vanilla Extract½ Cup Butter (113 grams) |
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:
|
 |
 | Le BicarbonateAligro Rue François-Dussaud 15 1227 Genève Suisse |
Set aside these powders |
 |
2nd mixing bowlWhisk with a wire whip:
|
 |
Le Buttermilk |
 |
Par quoi remplacer? |
The Butter The Butter must be soft but not melted |
 |
Important ! The Butter must not be totally liquid as it would be too hot. And its high temperature would then activate theBaking Powder before baking ! |
 |
 | In another mixing bowl, add in the Butter (½ Cup or 113 g) |
You are left with two bowls : The powders and the liquids |
 |
 | Pour the liquids onto the powders bowl |
Important ! Do not overwhisk ! |
 |
 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! |
 |
As a result, your batter should be full of lumps |
 |
 | The waffle ironI start warming up my waffle iron for10 minutes |
 | 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 |
 | I pour a ladle of batter |
Spread and just before bringing the top lid down, wait 10 seconds for the batter to bubble |
 |
The batter starts to puff quick fast |
 |
 | Bring the top lid down |
 | 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 |
You want to get a nice golden color |
 |
Let your waffles cool down on a rack to avoid them to become soggy while they are drying |
 |
You can use scissors to separate them |
 |
ResultA real treat for kids (and for you and me!)Everyone loves those buttermilk waffles ! |
 |
All recipes of Crepes And Waffles   
All the Recipes of Crepes And Waffles are HERE |
The result and the pix
|
Recipes...
Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter
Jamie Oliver’s Indian Butter Chicken
Pierre Hermé’s Flourless Chocolate Cake
French Sausage in Brioche (“Saucisson Brioché”)
Julia Child’s French Escargots
Rabbit Stew, a French delicacy
Pierre Hermé’s Vanilla Crème Brûlée
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
Jacquy Pfeiffer’s French Gingerbread
Easy Mexican Chicken Tacos
Qin’s Chinese Chicken Barbecue
French Madeleines Recipe
Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)
Pierre Hermé’s Orange and Grand Marnier Crepes
Christophe Felder’s Strawberry Tiramisu
The Easy 10 Minute Classic Tiramisu Recipe
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
The Bilbao Brunch
Philippe Conticini’s Rhubarb Tart
Conticini’s Chocolate Pound Cake
Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»
Julia Child’s Leek Quiche (“flamiche”)
Stéphane Tréand’s Olive Oil Ice Cream
Other Blogs...
The Barbecue Bible
How To Grill London Broil To Perfection
Erren's Kitchen
Rhubarb And Strawberry Crumb Pie
David Lebovitz
Tomato Tart
Nectarine-berry Popsicles
MJ's Kitchen
Marinated Dried Apricots – Sweet & Spicy
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