Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp.
Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes.
Step 4īrush hot waffle iron lightly with vegetable oil and pour a slightly rounded ½ cup of batter into each waffle mold (see cooks' note, below). Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Preheat oven to 250☏ and preheat waffle iron. Put oven rack in middle position and put a large metal cooling rack directly on it. This recipe was originally published in the June 2005 issue of ‘Gourmet’ and first appeared online December 31, 2014.
#Waffles cooking nytimes free#
Feel free to double the batch so you can fill your freezer with toaster-friendly waffle breakfasts. And give the machine a moment between batches to return to the proper temperature-a cooled waffle iron will give you floppy waffles. Do not open your waffle maker until there is absolutely no steam left rising. The luscious topping really works as a contrast to the crispy waffles, so you’ll want to follow the Epicurious guide, keeping an eye on the steam coming out of your waffle maker. But perhaps the most important part is the topping: sliced bananas quickly sautéed in butter until golden, and mixed with a touch of maple syrup. My dad never got to explore space in his lifetime, but his love for waffles, sparked by the fair’s Belgian pavilion, never waned.Įditor’s note: This Gourmet recipe brings together the charms of Belgian waffles-a remarkably crisp exterior and a light, fluffy interior-with the slight tang of buttermilk waffles. Living in Queens, where the fair was held, made us feel like the space age was upon us, and for years afterward we would drive by the famous Unisphere.
In 1964 my family visited New York’s futuristic World’s Fair.
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