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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
- Author : François (FX)
- Category: Recipe
- Posted on: Monday September 25, 2017
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Buttermilk, Fermented milk, Eggs, Vanilla,
- Book
- Chez Panisse Fruit
- Print This Recipe
-
Print
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 |
 | 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. |
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) |
You will need...
Steps
1rst mixing bowl |
1. Sift over a mixing bowl: the
2. Set aside these powders
Flour
(2 Cups or 290 g), theBaking Powder
(2 teaspoons), theBaking Soda
(½ teaspoon), theSalt
(1 teaspoon) and theSugar
(2 tablespoons)2. Set aside these powders
Le Bicarbonate |
Aligro
Rue François-Dussaud 15
1227 Genève
Suisse
Rue François-Dussaud 15
1227 Genève
Suisse
2nd mixing bowl |
3. Whisk with a wire whip: the
Eggs
(2), theButtermilk
(2 Cups or 500 g) and theVanilla Extract
(½ teaspoon)
Le Buttermilk |
Par quoi remplacer? |
4. 
The
5.
The
The Butter
must be soft but not melted5.
The Butter
must not be totally liquid as it would be too hot. And its high temperature would then activate theBaking Powder
before baking !
6. In another mixing bowl, add in the
7. You are left with two bowls : The powders and the liquids
Butter
(½ Cup or 113 g)7. You are left with two bowls : The powders and the liquids
8. Pour the liquids onto the powders bowl
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!
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!
11. As a result, your batter should be full of lumps
The waffle iron |
12. I start warming up my waffle iron for
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
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
14. I pour a ladle of batter
15. Spread and just before bringing the top lid down, wait
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
10 seconds
for the batter to bubble16. 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
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
20. Let your waffles cool down on a rack to avoid them to become soggy while they are drying
21. 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
|
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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)
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