Oscar Night Waffles

An odd tradition in our house is to eat waffles on Oscar night! I’m not sure how it started… The best part for me is that I can bypass menu planning to celebrate and watch the red carpet. The only thing I did this year is pick a new waffle recipe to try. 🙂

These waffles were SO easy to make- the eggs aren’t even separated. I honestly couldn’t tell the difference! This recipe was adapted from the New York Times, contributed by Melissa Clark. I added whole wheat flour and blueberries. I used buttermilk instead of yogurt as well. I doubled the recipe, after all, it was dinner. The leftover waffles were delicious reheated in the toaster. I hope it’s not bad to eat waffles for breakfast the morning after eating them for dinner!

Yield: about 10 waffles

• 6 tablespoons unsalted butter, more for waffle iron
• 1 cup/120 grams all-purpose flour
• 1 cup/120 grams whole wheat flour
• 1 tablespoon/15 grams granulated or brown sugar
• 1 teaspoon/8 grams baking powder
• 1 teaspoon/5 grams fine sea salt
• ½ teaspoon/3 grams baking soda
• 1 cup plain yogurt, buttermilk, or sour cream
• 1 cup milk (I used 1 percent)
• 4 large eggs
• 1 cup fresh or frozen blueberries, optional
• pure maple syrup, for serving

1. Melt butter either on the stove or in the microwave. Set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.
3. In a separate bowl, whisk together buttermilk, milk, melted butter, and eggs.
4. Fold wet ingredients into dry ingredients.
5. Fold in blueberries, if using.
6. Preheat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter. (I used cooking oil spray.)
7. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. (I cook them for 5 minutes.) Butter the iron in between batches as needed.
8. Serve waffles immediately as they are ready, or keep them warm in a 200 degree oven or warming drawer until ready to serve.

Note: If you don’t have yogurt (or sour cream or buttermilk), substitute another 1 cup of milk mixed with 1 tablespoon lemon juice or vinegar.

One Year Ago:

• Brown Butter Skillet Cornbread

Two Years Ago:

• Bread Machine Brioche

Three Years Ago:

• Blueberry Buttermilk Waffles
• Cornmeal Cookies

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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