Team building, cooking events, catering, parties, and classes in the San Francisco Bay Area

Buttermilk Featherweight Waffles and Pancakes

Yield: approximately 8 waffles or 16 – 4-inch pancakes

Note: The recipe calls for oil for waffles, none for pancakes. Waffles made without oil will stick uncompromisingly to the iron, requiring a wire brush to remove them. Pancakes, however, cooked on a well-seasoned, lightly oiled griddle, rarely stick at all.

  • 1 cup unbleached all-purpose or bread flour
  • 1 cup whole wheat flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 3 large eggs, room temperature
  • 4 Tbs. (waffles only) vegetable oil, or melted butter
  • 4 cups (1 quart) buttermilk

Preheat waffle iron, or place heavy pancake griddle on low heat to warm. Combine and sift all dry ingredients into a large bowl. Separate the eggs, placing the whites in a clean bowl, preferably stainless steel or copper, and the yolks in a four-cup or larger measure. Add buttermilk to yolks. Using a clean electric hand-held mixer, beat the egg whites, starting on slowest speed and increasing speed gradually to fastest. Beat until soft peaks form that flop over when you remove the beaters. Without cleaning beaters, immediately beat buttermilk-yolk mixture on medium speed to combine. Add oil (waffles only) and beat until incorporated.

Pour the buttermilk mixture into the dry ingredients. Use beaters to hand mix until just barely blended. Do not over-mix. Some lumps are OK. Slide the beaten egg whites onto the batter. With a large spoon or plastic spatula, gently incorporate with a folding motion. Spray pre-heated waffle iron cooking surfaces lightly with vegetable oil spray. Spoon on enough waffle batter to cover 2/3 of the surface, cover and cook according to manufacturer's directions (each waffle will take about 5 minutes to completely cook, be patient). Spray iron again only if subsequent waffles start to stick. Or, drop pancake batter by spoonfuls on preheated griddle that has been rubbed with an oiled paper towel. Turn when the outer edges lose their shine and bubbles begin to break in the center of the cakes. Cook for a few minutes on the second side, until browned. Pancakes, when touched, will be resilient, not mushy. Serve waffles or pancakes with your favorite syrup, or fruit and whipped cream if desired.

Maple Apple Pancake Syrup

  • 1 large, firm apple (golden delicious or Granny Smith work well)
  • juice of 1/2 lemon
  • 1 Tbs. butter
  • 2/3 - 1 cup real maple syrup, as desired
  • 1/2 tsp. cinnamon, or one 2 inch piece cinnamon stick

Peel apple and thinly slice, then coarsely chop slices. Toss with lemon juice. Melt butter in a skillet over medium heat. Add cinnamon and then apples, and toss gently with the butter. Cook until softened and beginning to brown, stirring gently. Add the syrup and bring to a simmer. Remove from heat and spoon over waffles or pancakes.