Forgive my silence over the past week. I’ve been visiting with friends in Paris, and sampling as many delicacies as I could lay my hands on. France is always a culinary and trend inspiring experience for me, and this trip was no different. But after a week of baguette breakfasts, I was ready for a hot and homey American staple- waffles!
What could be better than some fluffy, crispy waffles on a Sunday morning? After a weekend of birthday celebrations and late nights, this seemed like the perfect meal. I modified a recipe to use some wheat germ (mmm healthy, crunchy, nutty goodness), and improvised the buttermilk by adding white vinegar to my whole milk (1T per cup of milk). I served them with homemade blueberry sauce and, of course, lots of Vermont maple syrup. I find the wheat germ addition makes these waffles extra light and crispy, and they brown beautifully. Compared to your thick and chewy Bisquick waffles, they are quite delicate. Just an excuse to eat more of them! Recipe is posted below.
Buttermilk Wheat Germ Waffles:
- 1-1/2c flour
- 1/2c wheat germ (toasted in a skillet until nutty smelling)
- 1/2t baking soda
- 1t salt
- 1-3/4c buttermilk
- 2 eggs (whites and yolks separated)
- 4T butter, melted
Whisk together the dry ingredients and set aside in a large bowl. Whisk the buttermilk, melted butter and egg yolks and set aside. Using an electric mixer, beat the egg whites with a pinch of cream of tartar until stiff peaks form. Gently incorporate the buttermilk mixture into the flour mixture, then fold in the egg whites until just incorporated (some lumps will remain, and batter will be light and fluid.) Follow your waffle iron instructions and, voila! Serve immediately or keep your waffles warm in the oven on a baking sheet.
We ate ours with vegetarian sausage on the side.
A quick aside on waffles irons: I use the Cuisinart round classic waffle iron. It was recommended to me years ago and has been producing delicious waffles ever since. I don’t know if it’s bias from growing up in a round-waffle household, or legitimate comparison, but I’ve always found round irons to produce waffles that are more evenly cooked and have more accurate crunch to fluff ratios. The square and rectangular irons I’ve tried often produced dry corners or thin, too crispy waffles. Vive la gauffre rond!