WAFFLES AND MORE RECIPES

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WAFFLES RECIPE - NYT COOKING



Waffles Recipe - NYT Cooking image

It's time to put that waffle iron languishing in the back of your cabinet to good use. These airy, delicate and crisp-edged waffles are so fabulous, yet so simple to throw together, they're destined to become part of your weekend breakfast routine. Freeze leftovers, if you have any, in Ziplock bags and serve them during the week. You can pop them in the toaster to reheat (use a light setting) and they come out nearly as well as freshly made, maybe even slightly crunchier. For a lighter, fluffier waffle, separate the eggs and proceed with step 2 using the egg yolks. Beat the whites until stiff, then fold into the batter. For whole-grain waffles, use 1 1/3 cup all-purpose flour and 2/3 cup whole-wheat flour. You can also substitute brown sugar for the granulated.

Provided by Melissa Clark

Total Time 35 minutes

Yield about 10 waffles

Number Of Ingredients 9

6 tablespoons unsalted butter, more for waffle iron
2 cups/240 grams all-purpose flour
1 tablespoon/15 grams sugar
1 teaspoon/8 grams baking powder
1 teaspoon/5 grams fine sea salt
1/2 teaspoon/3 grams baking soda
1 cup plain yogurt (or see note)
1 cup milk
4 large eggs

Steps:

  • Melt butter either on the stove or in the microwave. Set aside.
  • In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk together yogurt, milk, melted butter, and eggs. Fold wet ingredients into dry ingredients.
  • Preheat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200 degree oven until ready to serve.

Nutrition Facts : @context http//schema.org, Calories 213, UnsaturatedFatContent 4 grams, CarbohydrateContent 22 grams, FatContent 11 grams, FiberContent 1 gram, ProteinContent 7 grams, SaturatedFatContent 6 grams, SodiumContent 242 milligrams, SugarContent 4 grams, TransFatContent 0 grams

BELGIAN WAFFLES RECIPE - NYT COOKING



Belgian Waffles Recipe - NYT Cooking image

Provided by Dorie Greenspan

Total Time 20 minutes

Yield 4 waffles

Number Of Ingredients 9

9 tablespoons unsalted butter, melted
2/3 cup milk, warmed
1/2 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 large egg whites
Powdered sugar
Ice cream (optional)

Steps:

  • Heat waffle iron. Whisk butter and milk together. Sift flour into mixture, and whisk until smooth; stir in sugar, salt and vanilla.
  • Beat egg whites until they hold firm, glossy peaks. Fold batter gently into whites. Batter will be very thin.
  • Pour batter onto grids. Bake 2 minutes; turn, and bake until golden. Serve dusted with sugar and ice cream, if desired.

Nutrition Facts : @context http//schema.org, Calories 340, UnsaturatedFatContent 8 grams, CarbohydrateContent 19 grams, FatContent 27 grams, FiberContent 0 grams, ProteinContent 5 grams, SaturatedFatContent 17 grams, SodiumContent 194 milligrams, SugarContent 7 grams, TransFatContent 1 gram

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