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Friday, August 13, 2010

Whole Wheat Buttermilk Waffles with Blueberry Syrup

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Oh waffles, how you challenge me. Pancakes? I can handle pancakes. So much so that you'll find an abundant variety on this blog...click on pancakes over on the right and you'll find several varieties. I can assure you that many new pancake recipes will continue to appear on this blog. But waffles? Sigh. Waffles have seen less success in the McLaury kitchen. Don't get me wrong. They're always edible and usually quite good. I just can't seem to conquer the texture. I'm aiming for light and fluffy with a crisp exterior. Instead, I find myself burning the outside of the waffle but undercooking the inside, or ending up with a lightly cooked but slightly mushy waffle. Sometimes, I forget to spray my waffle iron and have to scrape waffle bits from the hot iron. You can ask Katie about that one...

Fear not, these waffles are good. What they lacked in texture they made up for in flavor. And really, I'm being quite hard on myself...I can often control my perfectionist tendencies, but not in the kitchen! If you're a waffle master, and even if you're not, you will love these. Make the blueberry syrup if you can---but double our recipe--you'll want lots of this delicious stuff!

Whole Wheat Buttermilk Waffles
from Alton Brown (on the show Good Eats)
*makes 6 waffles 

-1 cup all-purpose flour
-1 cup whole wheat flour
-1/2 tsp baking soda
-1 tsp baking powder
-1 tsp salt
-3 tbsp sugar
-3 whole eggs, beaten
-2 oz unsalted butter, melted
-2 cups buttermilk, at room temperature

1. In a large bowl, mix flours, baking soda, baking powder, salt, and sugar. 
2. In a separate bowl, beat eggs, melted butter, and buttermilk. Add to the flour mixture and stir until combined.
3. Allow batter to rest for 5 minutes. Preheat and grease waffle iron.
4. Ladle batter onto the iron and cook until golden brown. Serve with blueberry syrup (recipe below) or maple syrup.

Blueberry Syrup
*makes enough for 3-4 waffles

-1 pint fresh blueberries
-1 tbsp sugar

1. In a medium saucepan on medium-low heat, add blueberries and sugar. Cook, stirring occasionally and slightly mashing the blueberries with a large spoon.
2. Reduce heat to low and continue to mash berries until desired texture is reached. Add more sugar if desired. Remove from heat and serve immediately.