Monday, May 3, 2010

Tried and True Waffles - Recipes From Southmoreland on the Plaza

Recently I read an article testing modifications to waffle batter in order to achieve a light crispy texture. The two modifications of note were the use vegetable oil instead of butter and incorporating club soda as part of the liquid. So, I thought I was test my own version. For those of you who currently have the Southmoreland "Tried and True" cookbook, I modified the Blueberry Buttermilk Pancake recipe found on page 71 to come up with the following waffle recipe:

2 C Flour
4 T Sugar
1 T Baking Powder
1 t Baking Soda
1/2 t Salt
1 1/2 C Buttermilk
1/2 C Club Soda (or any sparkling water)
2 Eggs
4 T Vegetable Oil
1 T Vanilla Extract

Preheat the waffle iron according to the manufacturer's instructions. Combine dry ingredients in a bowl and whisk to blend. In a separate bowl, combine wet ingredients. Add dry ingredients to the wet and fold until well combined but still slightly lumpy. Ladle batter onto a generously greased hot iron and cook until golden brown. Place cooked waffles on a cooling rack and into a warm oven until ready to serve. Serve with warm maple syrup or strawberries and whipped cream.

Mark Reichle and Nancy Miller Southmoreland on the Plaza


  1. Just made this tonight. They were delicious! Not quite as crispy as yours since we have a Belgian waffle maker, but fragrant and wonderful. I'm so glad I made a double batch to freeze some! Thanks.