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.***
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
In a medium mixing bowl, whisk together the two flours, baking powder, bicarbonate of soda, salt and caster sugar.
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.
Heat your waffle iron. Brush with butter, or spray with an oil spray.
Pour a small ladleful of batter onto the iron and cook for about 4-6 minutes or until golden and puffy.
In a medium mixing bowl, whisk together the two flours, baking powder, bicarbonate of soda, salt and caster sugar.
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.
Heat your waffle iron. Brush with butter, or spray with an oil spray.
Pour a small ladleful of batter onto the iron and cook for about 4-6 minutes or until golden and puffy.
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
In a medium mixing bowl, whisk together the two flours, baking powder, bicarbonate of soda, salt and caster sugar.
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.
Heat your waffle iron. Brush with butter, or spray with an oil spray.
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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