I can’t tell you how many times I’ve looked up this Alton Brown waffle recipe.
It's from "Good Eats: The Middle Years," (Stewart, Tabori and Chang, $37.50) and I found it several years ago when writing a story about making batches of waffles for freezing.
I should have clipped my own story and taped that recipe to the fridge because, every three or four months, I have to pull out the Google to dig it up. The original recipe calls for half whole-wheat and half all-purpose flour, but sometimes I’ll add a little of a random flour, like from an heirloom wheat called einkorn.
I usually make my own buttermilk by adding a little vinegar to regular whole milk, but sometimes I’ll buy a quart of buttermilk and make a double batch of waffles, freezing whatever we don’t eat for reheating in a pop-up toaster.
The texture of whole wheat and einkorn flours, when combined with all those eggs, led to an almost French toast-like waffle that my kids and I loved. (They’ve also recently fallen in love with “Good Eats,” which is our new favorite show to watch on Netflix together.)
What made this waffle really delicious, however, was a thin layer of peanut butter I spread on top. Waffles are already rich, but I grew up eating Eggos slathered with peanut butter just about every morning. I only needed a hint of PB to enjoy that sensory throwback, and it certainly made Sunday morning feel special.
Alton’s Waffles a la Addie
2 cups flour (half all-purpose, half whole-wheat is preferred)
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 Tbsp. sugar
3 eggs, room temperature and beaten
4 Tbsp. butter, melted
2 cups buttermilk, room temperature
Peanut butter and syrup, for serving
Whisk together dry ingredients. In a separate bowl, mix together eggs, butter and buttermilk. Combine wet and dry ingredients until just mixed but still lumpy. Let rest for 5 minutes and then cook in your waffle iron, according to the manufacturer’s instructions. Serve with syrup and peanut butter.
— Recipe from Alton Brown, adapted by Addie Broyles
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