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Cuisine d'Aubéry
The food blog of FX
Crepe And Waffle Dessert Waffle Brunch & Goûter

https://www.cuisinedaubery.com/recipe/buttermilk-waffles/

Alice Waters’ Buttermilk Waffles

Monday September 25, 2017
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Delicious buttermilk waffles, a recipe from restaurant genius Alice Waters, founder of Chez Panisse

FX (François-xavier)

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

Alice Waters’ Buttermilk Waffles
Alice Waters’ Buttermilk Waffles

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

To purchase online, see HERE

Alice Waters’ Buttermilk Waffles

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

Alice Waters’ Buttermilk Waffles

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

Alice Waters’ Buttermilk Waffles

Alice Waters’ Buttermilk Waffles

Print Recipe, with photos Print Recipe, no photos
Preparation Time: 15 Minutes Yield: 9/10 gaufres Skill: Easy Level Cuisine: French Cuisine Courses: Crepe And Waffle, Dessert, Waffle, Brunch & Goûter, 
Buttermilk Fermented milk Eggs Vanilla
 4
Ingredients
  • 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...
    Organic Vanilla Extract
    Madagascar Vanilla Beans
    Pure Vanilla Bean Paste
    OXO Nylon Ladle
    OXO Stainless Steel Ladle
    Baking Soda
    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

    Alice Waters’ Buttermilk Waffles Alice Waters’ Buttermilk Waffles

    Le Bicarbonate

    Aligro
    Rue François-Dussaud 15
    1227 Genève
    Suisse

    Alice Waters’ Buttermilk Waffles

    Baking Soda


    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)

    Alice Waters’ Buttermilk Waffles

    Le Buttermilk

    Alice Waters’ Buttermilk Waffles

    Alice Waters’ Buttermilk Waffles

    Par quoi remplacer?

    Alice Waters’ Buttermilk Waffles

    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 !

    Alice Waters’ Buttermilk Waffles Alice Waters’ Buttermilk Waffles

    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

    Alice Waters’ Buttermilk Waffles Alice Waters’ Buttermilk Waffles

    8. Pour the liquids onto the powders bowl

    Alice Waters’ Buttermilk Waffles

    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!

    Alice Waters’ Buttermilk Waffles Alice Waters’ Buttermilk Waffles

    11. As a result, your batter should be full of lumps

    Alice Waters’ Buttermilk Waffles


    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

    Alice Waters’ Buttermilk Waffles Alice Waters’ Buttermilk Waffles

    14. I pour a ladle of batter

    Alice Waters’ Buttermilk Waffles

    OXO Nylon LadleOXO Stainless Steel Ladle

    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

    Alice Waters’ Buttermilk Waffles Alice Waters’ Buttermilk Waffles Alice Waters’ Buttermilk Waffles Alice Waters’ Buttermilk Waffles

    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

    Alice Waters’ Buttermilk Waffles Alice Waters’ Buttermilk Waffles

    21. You can use scissors to separate them

    Alice Waters’ Buttermilk Waffles
    Result

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

    Everyone loves those buttermilk waffles !

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Buttermilk Fermented milk Eggs Vanilla
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    2 comments

    Helen Friday February 25, 2022

    This recipe is amazing and very forgiving! I converted this waffle batter recipe into a multigrain pancake batter with stuff I had on hand.

    For flour, I had a cup of spelt flour, 1/2 cup of oat flour, and the last half cup was a combination of a couple tablespoons of flax meal, couple tablespoons buckwheat flour, and the rest almond flour.

    I didn't have actual buttermilk (and frankly buttermilk doesn't taste delicious, if you have ever tasted it straight you know what I mean), so I made a mixture of sour cream, whole milk plain yogurt, and whole milk...and added a bit of water to equal the full two cups. I know buckwheat is pretty absorbent so I added a bit more water at the end to thin the batter just a bit.

    I think I was a bit shy on the melted butter, maybe 80g. We are snowed in and I needed to save a bit of butter for serving!

    Served with Kerrygold butter and warm maple syrup... WOW

    These were the most delicious pancakes EVER!

    Thank you so much!

    FX (François-xavier) Saturday February 26, 2022

     

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