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Recipe: buttermilk and rye waffles

breakfast
dessert
spring
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Recipe and Styling by

 

Frankie Unsworth

Get the kit

Cuisinart Waffle Iron

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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.

 

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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

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...

READ MORE BY Frankie Unsworth

You decide

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Profile Photo
WRITTEN BY:
Frankie Unsworth

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

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...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

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