Brake for Breakfast
Classic Buttermilk Waffles
We wanted a waffle recipe that produced crisp-on-the-outside, creamy-on-the-inside waffles. We found that a thick batter lets the outside of the waffle become crisp while the inside remains custardy. Buttermilk made our batter extra thick. Because crispness is so important in waffles, we tried substituting cornmeal for a bit of the flour in our waffle recipe and found that 1 tablespoon per cup of flour adds extra crackle. The extra effort of separating the egg and then whipping the white and folding it into the batter proved worth the trouble. The waffles turned out fluffier inside; we could actually see pockets of air trapped inside when we cut into a cooked waffle.
Cuisinart Double Belgian Waffle Maker
Historians believe that the Belgian waffle was introduced to the United States at the 1964 World’s Fair in New York. Taller than conventional waffles and with deeper pockets, the European import became wildly popular. Today there are many Belgian waffle makers on the market. We set out to find the best one by making hundreds of waffles. After a month of waffles for breakfast (and lunch), we had a solid winner—an iron that made picture-perfect Belgian waffles, two at a time, in under 5 minutes. Offer ends at 11:59 p.m. PT on October 23, 2017.