Buttermilk Waffles with a Maple Berry Sauce

As a brunch aficionado, various types of Eggs Benedict were always my go-to. Sometimes I’d opt for a Skillet, and occasionally the French Toast, but never paid much attention to Waffles. Williams-Sonoma had a giant discount for the Breville Smart Waffle Maker, and I know my Sweetie had been wanting this particular gadget. So I thought, why not, let’s give it a shot!

Of course, when it comes to food, I love my flavors complex! We made a Raspberry Ice Cream with Creme de Mure the day before, and added a twist to the Maple Syrup with Grand Marnier and berries. Even then, I wasn’t particularly enthused about the Waffles.

We ladled some gooey batter into the Smart Waffle Maker, and were rewarded by wonderful fragrant steam coming out. And the minute I bit into the fluffy, soft, syrupy waffle, I was up in the clouds with its deliciousness!

The Breville Smart Waffle Maker lives up to its name, it will set the baking time and temperature automatically depending on the type of batter you use. So you get a light crispy exterior and a fluffy interior every time. Using pastry flour and buttermilk in the batter took this to the next level.

Made with my Sweetie and see his notes below.





We adapted a few different recipes:

Raspberry Ice Cream from David Lebovitz’s Perfect Scoop

  • Instead of half-and-half, we used a 2:1 mix of whole milk and heavy cream. We also used an extra egg yolk. This makes the ice cream fluffier and more scoopable.
  • For some extra oomph, we put in a shot of Creme de Mure. This is a blackberry liqueur but you can easily use Chambord or your favorite schnapps.
  • Finally, we put in 1/8 tsp of Xanthan Gum. This makes sure that after your ice cream maker is done whipping air into the ice cream, it doesn’t deflate and get icy in the freezer. We added it at the end very slowly from a salt shaker while continuously mixing. Xanthan Gum can clump up if you add it too quickly or don’t stir enough. So use a hand mixer or stand mixer while adding it.

Maple Syrup and Grand Marnier Sauce from Christina’s Cucina

  • Instead of nectarines, we lightly cooked some berries.
  • We also used more butter, about 2 tbsp worth. Who doesn’t love buttery maple syrup!?
  • We used almost a full shot of Grand Marnier. Add it to taste depending on how much fruit you’re using and how boozy you like it.

Buttermilk Waffles from King Arthur Flour

  • We used Pastry flour. As the recipe says, this will give you a more tender fluffy interior. All Purpose flour is a bit more bready, so if you can find Pastry flour, definitely use that. We got our Pastry flour from Sur La Table. You can also get it from Amazon or King Arthur’s website.
  • We couldn’t wait for the butter to cool to room temperature after melting it, and this didn’t affect the recipe negatively.
  • Real buttermilk is almost impossible to find these days unless you’re churning your own milk. An easy way to make buttermilk at home is add 1 tbsp of white vinegar (lemon juice also works) to 1 cup of whole milk. Mix and let stand for 10 minutes. You’ll see the milk curdle after a while, use this whole concoction as you would buttermilk.


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2 Responses to Buttermilk Waffles with a Maple Berry Sauce

  1. Christina @ Christina's Cucina June 8, 2015 at 1:19 am #

    All these waffle combinations sound and look wonderful, Monita! Thank you for including my recipe and I LOVE your adaptation! Will have to try it myself! :)

    • Monita June 9, 2015 at 1:07 am #

      Thanks for putting up the recipe on your website! It was very delicious! Looking forward to trying more recipes from your blog! :)

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