Happy Saturday! Hope you are having a lovely day whether you are tackling a long to-do list, sitting at the kiddo’s games, or just taking it easy and giving yourself a day of rest. Another triple berry recipe coming at you here. Remember I bought that big bag of frozen berries at Costco? I used it here to make a beautiful, vibrant berry topping for The Best Ever Buttermilk Waffles.
Please note that when I say THE BEST EVER, I mean THE BEST I’ve ever had, not THE BEST in the world. That would be a little presumptuous, right?
So, what makes these so amazing?
There are a couple of tricks I’m going to tell you about that will make a big difference in way a waffle turns out. And honestly, it’s more about texture than taste here. While they should taste good, waffles are sort of a blank canvas for glorious things like butter, real maple syrup, homemade whipped cream, and of course sweet berries. But a really good waffle should be soft and airy on the inside, with a nice, crisp exterior. They should hold up to the syrup and should not sit in your belly like a hockey puck. Amen?
THREE INGREDIENTS that make a good waffle totally amazing:
- BUTTERMILK – the acidity reacts with the baking powder to make it do it’s leavening thing. Air in the batter makes light and fluffy waffles.
- EGG WHITES – separating your egg whites from the yolks and then beating air into them so they become white and foamy. Adding even more air to our waffles makes them even lighter and fluffier!
- CORNSTARCH – helps the outside of the waffles stay crisp.
I also have to say that my KitchenAid Waffle Baker makes my waffles extra amazing as well. Definitely something to check out if you are serious about making really good waffles like I am!
Happy Valentine’s Day. You are loved!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
- 1 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2 eggs, white and yolk separated
- 2 cups frozen mixed berries
- 2 tablespoons sugar
- 1/4 cup orange juice
- 1 tablespoon cornstarch
- 1 tablespoon butter
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
- In a large bowl, mix flour, sugar, cornstarch, baking powder, baking soda and salt.
- Add butter, buttermilk, vanilla extract, and egg yolks and whisk together. Do not over mix.
- Whisk the egg whites on high speed in the bowl of an electric mixer until peaks form. Fold the whisked egg whites into the waffle batter, being careful not to deflate.
- Preheat the waffle baker. When ready, scoop about 1 cup (depending on the size of the waffle baker) and bake for 3 to 3 1/2 minutes or until golden brown.
- Add all ingredients to a small saucepan, and cook over medium heat, stirring occasionally. Bring to a gentle boil for one minute or until sauce begins to thicken slightly, stirring constantly, and then reduce heat to low until ready to serve. If the sauce becomes to thick, you can add more orange juice by the tablespoon to thin.
- In the bowl of an electric mixer, whisk heavy cream, powdered sugar and vanilla extract low speed. As the cream thickens, increase the speed gradually. Whisk on high speed until soft peaks form, about 2-4 minutes.
If you have extra batter, just cover and refrigerate and to use the next day. Or you can go ahead and make extra waffles, freeze, and then reheat in your waffle maker later.
Disclaimer: the links in this post for the waffle baker are Amazon affiliate links.