Tuesday, September 15, 2009

Raspberry Buttermilk Waffles


Featured Food Storage. Buttermilk Powder, Flour

Suggested Pantry Item: Saco Cultured Buttermilk Blend powder

Maybe you are one of those people who keep buttermilk in their refrigerator at all times. I am not one of those people. I have actually been wanting to try some buttermilk recipes. I have also been wanting to try buttermilk powder. I finally broke down and bought the somewhat pricey 1 lb can of Saco Cultured Buttermilk Blend powder (this is totally my own experiment and I have not been asked by this product to do a review.) Actually, it is a good deal because it makes the equivalent of 5 quarts of buttermilk, it is easy to use and it definitely made the buttermilk waffles light and airy. My daughter said it was like eating angel food cake. I think that is somewhat of an exaggeration but we need to take into account that she is 7 and likes to make grand statements. They were however tasty waffles especially with a cup of raspberries stirred into the batter. The sweet bite of the fresh raspberries made this pantry staple recipe just a tad gourmet.

I actually used Emiril Lagasse's basic recipe I just changed it up a bit with the buttermilk powder and the raspberries. I also messed up the powder directions a little bit but it still worked great. The powder suggests mixing in the buttermilk blend with the dry ingredients and then adding the appropriate amount of water to the liquid ingredients. Whatever, I just whisked the blend with the milk and poured it in with the wet ingredients.

Raspberry Buttermilk Waffles
2 cups flour
3 1/2 tsp baking powder
1 tsp sugar
1/4 tsp salt
2 eggs
4 TB unsalted butter, melted
buttermilk blend and milk equivalent to 1 1/2 cups buttermilk
I whisked 6 TB of buttermilk blend with 1 1/2 cups of milk
1 Cup fresh raspberries

Preheat a lightly greased waffle iron. Combine dry ingredients in a bowl and mix well. You can sift if you feel the need. I kind of think sifting is as painful as ironing and not always completely necessary. I just use a whisk or a fork to mix my dry ingredients. I know it's not as expert as using a sifter but I also use that Downy Release to get the wrinkles out of my clothes. I love a shortcut.

In a separate bowl beat eggs, add buttermilk and butter. Mix well. Gently stir in raspberries. Pour batter onto heated waffle iron and cook until golden and slightly crisp.







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4 comments:

Tania said...

This waffels are delicious!

Jessie said...

yummy waffles! I love using buttermilk in waffles, they taste so much better

Andrea@WellnessNotes said...

Sounds delicious! I would LOVE one right now... :)

Chris Stewart said...

I have a waffle iron that's been sitting on my shelf for years and I haven't used it once. I'm a little inspired right now.

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