Homemade Waffles with Cherries – Recipe
Freshly made waffles are absolutely delicious, yet so easy to make.
My memories take me back to childhood, enjoying ice cream served in a freshly made waffle cone while walking on the boardwalk in Asbury Park, NJ…I am still savoring that taste and the moment.
Today I will post a waffle recipe my daughter shared with me.
If you double the recipe and plan to freeze the remaining waffles, please read my suggestions in the notes section of this post. Small pieces of parchment paper are placed between each cooled waffle, before placing them in a zip lock bag for freezing.
This recipe yields 8 round waffles.
- 1 cup all-purpose flour, unbleached
- 1 cup whole wheat flour
- 3 Tbs. granulated sugar
- 1/2 tsp. Kosher salt
- 1/2 tsp. baking soda
- 1 tsp. baking powder (I use aluminum free)
- 3 large eggs, separated
- 4 Tbs. butter, melted
- 2 cups plus 1 Tbs. buttermilk (16 oz), room temperature
- 1 tsp. vanilla extract
- 1 Tbs. lemon zest
- cooking spray
- In a large bowl, beat eggs yolks with sugar, until light yellow color and fluffy.
- Whisk in melted butter to form emulsion.
- Mix in buttermilk, vanilla, lemon zest.
- In another bowl, combine flour, salt, baking powder, and baking soda.
- Combine the wet and dry ingredients, do not over mix..keep it lumpy.
- In a small bowl beat the egg whites until stiff peaks form.
- Gently fold egg whites into batter, using a spatula.
- Set aside for 5 minutes, while the waffle iron is warming up.
- Spray the top and bottom surface of the the waffle iron with cooking spray, just for the first batch. It will not need to be repeated for the remaining batches.
- Once the waffle iron is ready (green light is on), pour 1/3 cup of the batter onto the middle of the waffle iron bottom half, close the lid and wait until the light turns green again. I like my waffles on a golden side, rather than brownish.
- Remove onto a plate and keep it warm until all waffles are done and ready to serve.
- Repeat until all batter is used up.
- Serve with Maple syrup, whipped cream, fresh fruits, canned fruits, or any topping you like.
You can double this recipe to use up the full small container of buttermilk, since these freeze very well for future use.
Before freezing the waffles have to be fully cooled, and a piece of parchment or waxed paper placed between each waffle to prevent them for sticking to each other and easy separation at the time of using them again. This way you can only remove as many as you wish to use at that time.