Now that Craig and I are empty nesters, I'm looking for ways to convert recipe portions by at least half. Sure, leftover waffles can be frozen and reheated. I'd much prefer to have a simple recipe, that I can make in a matter of minutes-- and one that makes just enough waffles for the two of us. This recipe delivered exactly that.
America's Test Kitchen remains one of my most trustworthy recipe sources. I recently bought The Complete Cooking for Two Cookbook, and I'm slowly making my way through many of the recipes I've bookmarked.
There are two ingredients that you might not have in your pantry, that you will need for this recipe. One of them is buttermilk powder. It's quite easy to find-- usually in the baking section of your grocery store. I also see that Bob's Red Mill makes one, too. I store the powder in my refrigerator (once it's opened) and it's come in handy for the times when I don't have buttermilk in my fridge. It's perfect for making bread and all kinds of baking. The other ingredient is seltzer water. Yep, I always have a few can of that, as well. It's great for making these Swedish pancakes. Not only that, but I find seltzer water, mixed with fresh fruit juice is quite refreshing.
If you're familiar with America's Test Kitchen, they do a lot of testing and research before publishing a recipe. I own many of their cookbooks and I subscribe to all of their magazines. Yes, I am a devoted fan.
So, why seltzer water, you ask? ATK wanted a waffle that would have a crisp, golden-brown crust with a moist, fluffy interior. The seltzer water gives more "oompf" in leavening along with some baking soda. . (The tiny bubbles inflate the batter the same was as a chemical leavener.) Why not use regular buttermilk? Well, the powder produced a lighter waffle without a gummy interior. That works for me!
For the wet ingredients, I used sour cream, egg, vegetable oil, a little vanilla and the seltzer water. Whisk together.
For the dry ingredients, I whisked together flour and buttermilk powder There's a little sugar, pinch of salt and some baking soda. Add the wet to the dry...
Mix until just combined. Some lumps are absolutely fine.
Cook, according to your waffle iron instructions.
These waffles aren't really dark (because my waffle iron doesn't have a settle adjustment), but I'm actually okay with that. I served these right away.
TASTING NOTES: Quite simply, these were delicious. They were fluffy and tender on the inside and on the outside. You see, the first time I made these, I skipped the step of placing each waffle into a 200F preheated oven, on a wire rack. So, they didn't have that crunchy exterior that this recipe was developed to do. Not a big deal. We still enjoyed them.
Until, I made these again. This time, I did place them into the oven for about 5 minutes, because...
I made Chicken and Waffles for dinner! The waffles had a crispy exterior, to hold up the weight of placing a crispy fried and baked piece of chicken, and then smothering it with pure maple syrup.
If you're thinking what I used to think... along the lines of "Ew, chicken and waffles". That is weird!" I can assure you that it's not. I'm now a convert.
Here's the printable recipe for the waffles: