Home > Eat > Recipe > Recipe: buttermilk and rye waffles

Recipe: buttermilk and rye waffles

***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***

breakfast
dessert
spring
1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

Waffles are making a big comeback. Their perfectly spaced nooks are the ideal vessel for pocketing maple syrup and trapping blueberries, or other tasty little morsels. This buttermilk version has a sprinkling of rye to add a wholesome nuttiness – just enough to stand up to the lashings of syrup.

Tips

  • Waffle irons will vary in their cooking time and size, so make sure you check out the manufacturer’s instructions. The ones pictured were cooked using a Cuisinart iron.
  • Watch this video for some tips on cooking the perfect waffles.

Buttermilk and rye waffles

Recipe and Styling by

 

Frankie Unsworth

Get the kit

Cuisinart Waffle Iron

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

Preparation Time5 MINUTES

Cooking Time4-6 MINUTES

Resting Time MINUTES

Serves6

LevelEasy


ingredients

200g (1½ cups) plain flour

50g (½ cup) wholemeal rye flour

 

1 tsp baking powder

 

½ tsp bicarbonate of soda

 

½ tsp salt

 

4 tbsp caster sugar

 

2 free-range eggs

 

284ml (1½ cups )buttermilk

 

120ml (½ cup) whole milk

 

75g (1/3 cup) melted unsalted butter, slightly cooled

 

Oil spray or butter, for greasing the waffle iron

 

 

Serving suggestions

  • Jam, crème fraiche and a dusting of icing sugar
  • Seasonal fruits and yoghurt
  • Streaky bacon and maple syrup

Recipe and Styling by

 

Frankie Unsworth

Get the kit

Cuisinart Waffle Iron

1

In a medium mixing bowl, whisk together the two flours, baking powder, bicarbonate of soda, salt and caster sugar.

2

In a separate bowl, beat the eggs with the buttermilk and milk. Gradually pour the milk onto the dry ingredients and beat until you have a smooth batter. Finally stir in the melted butter.

3

Heat your waffle iron. Brush with butter, or spray with an oil spray.

4

Pour a small ladleful of batter onto the iron and cook for about 4-6 minutes or until golden and puffy.

 

SHOW MORE
SHOW LESS

Preparation Time5 MINUTES

Cooking Time4-6 MINUTES

Resting Time MINUTES

Serves6

LevelEasy


ingredients

200g (1½ cups) plain flour

50g (½ cup) wholemeal rye flour

 

1 tsp baking powder

 

½ tsp bicarbonate of soda

 

½ tsp salt

 

4 tbsp caster sugar

 

2 free-range eggs

 

284ml (1½ cups )buttermilk

 

120ml (½ cup) whole milk

 

75g (1/3 cup) melted unsalted butter, slightly cooled

 

Oil spray or butter, for greasing the waffle iron

 

 

Serving suggestions

  • Jam, crème fraiche and a dusting of icing sugar
  • Seasonal fruits and yoghurt
  • Streaky bacon and maple syrup

Recipe and Styling by

 

Frankie Unsworth

Get the kit

Cuisinart Waffle Iron

1

In a medium mixing bowl, whisk together the two flours, baking powder, bicarbonate of soda, salt and caster sugar.

2

In a separate bowl, beat the eggs with the buttermilk and milk. Gradually pour the milk onto the dry ingredients and beat until you have a smooth batter. Finally stir in the melted butter.

3

Heat your waffle iron. Brush with butter, or spray with an oil spray.

4

Pour a small ladleful of batter onto the iron and cook for about 4-6 minutes or until golden and puffy.

 

SHOW MORE
SHOW LESS

Waffles are making a big comeback. Their perfectly spaced nooks are the ideal vessel for pocketing maple syrup and trapping blueberries, or other tasty little morsels. This buttermilk version has a sprinkling of rye to add a wholesome nuttiness – just enough to stand up to the lashings of syrup.

Tips

  • Waffle irons will vary in their cooking time and size, so make sure you check out the manufacturer’s instructions. The ones pictured were cooked using a Cuisinart iron.
  • Watch this video for some tips on cooking the perfect waffles.

Buttermilk and rye waffles

1

In a medium mixing bowl, whisk together the two flours, baking powder, bicarbonate of soda, salt and caster sugar.

2

In a separate bowl, beat the eggs with the buttermilk and milk. Gradually pour the milk onto the dry ingredients and beat until you have a smooth batter. Finally stir in the melted butter.

3

Heat your waffle iron. Brush with butter, or spray with an oil spray.

4

Pour a small ladleful of batter onto the iron and cook for about 4-6 minutes or until golden and puffy.

 

SHOW MORE
SHOW LESS
Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
comments
Leave A Comment

You must be logged in to post a comment.

DON'T BE SHY WE WANT TO HEAR FROM YOU.

RSS feed for comments on this post. TrackBack URL

breakfast

MORE RECIPES FOR BREAKFAST

dessert

MORE RECIPES WITH dessert

spring

Spring

instagram

join us on instagram

instagram

join us on instagram

Out Now!

Rachel Khoo's Chocolate e-cookbook

With over 30 delicious recipes, this e-cookbook showcases wonderful new ways to cook with cocoa. This is not just a dessert book; within you'll find a whole range of recipes for every occasion from a decadent chocolate tahini caramel torte, to a confit cocoa cod with lemony white chocolate sauce. These recipes are featured in Rachel Khoo's Chocolate TV show.

100% of the proceeds* from this book will be donated to Women’s Aid (charity number 1054154)

Skip to toolbar