Skip to main content

Clinton Street Baking Company Waffles

4 cups flour 
1 tablespoon + 1 teaspoon baking powder 
¾ cup Sugar
1 teaspoon salt
6 large eggs, separated
3 cups whole milk
¾ cup (12 T, 1½ sticks) unsalted butter, melted
1 tablespoon clarified butter, melted
2 teaspoons pure vanilla extract
1 tablespoon vegetable oil
1 teaspoon orange extract (or swap with almond!)

Melt the unsalted butter and clarified butter together. Set aside to cool.

Brush your waffle iron with vegetable oil. Turn it on and preheat it according to its instructions. 

Clinton St. recommends a very hot iron, so I tried a hotter setting for these waffles and felt it worked well. (I also like to turn my oven onto its warm setting so that if some waffles are ready before people are ready they can wait on the rack in a warm oven.)

Whisk together the flour, baking powder, sugar and salt. Set aside.

In a separate bowl, whisk together the egg yolks, milk, vanilla and orange extracts. Whisk in the melted butters.

Stir the wet ingredients into the dry ingredients--do not overmix; the batter will be lumpy.

Whip the egg whites until they form soft peaks. Be careful to not whip them until they are dry (a stage past stiff). Fold them gently into the waffle batter in 2 additions. Before they are completely folded in, add the oil and fold it in as well.

Cook the waffles according to your iron's instructions. Let extra waffles cool on a cooling rack before storing them in the fridge or freezer.


Labels:

Comments

Post a Comment

Popular posts from this blog

Tortellini with Snap Peas in Dill Lemon Sauce

1 lb. refrigerated cheese tortellini 1 lb. sugar snap peas (4 cups) 1 tablespoon olive oil 3 ounces pancetta, thinly sliced, and cut into 1/2 inch pieces (about 1/2 cup) 1 shallot, minced 1/4 low-sodium chicken broth 3/4 cup heavy cream 1 teaspoon lemon zest 3 tablespoons fresh dill, snipped & chopped fine, plus more for garnish 1/3 Parmesan cheese, finely shredded In a large pot of salted boiling water, cook tortellini according to package directions; adding the sugar snap peas during the last 2 minutes. Drain.  Meanwhile, in a large saute pan, heat olive oil over medium-high heat. Add pancetta and cook until crisp, 6-8 minutes. Using a slotted spoon, transfer pancetta to a small bowl and set aside. Pour off all but 2 tablespoons fat from the pan. Add shallot and cook, stirring occasionally until fragrant and golden brown around the edges, about 2 minutes. Add chicken broth, heavy cream, lemon zest, and dill. Bring to a boil; reduce heat and simmer until sa...
Post a Comment
Read more

Quick and Easy Black Beans

2 Cans Black Beans, drained and rinsed 1/2 tablespoons olive oil 2/3 cup diced onion 2-3 garlic cloves, pressed or finely minced 2/3 cups chicken broth 1/4 teaspoon cumin 1/4 teaspoon coriander 1/4 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper 1 lime In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. 
Post a Comment
Read more

Mum's PB Chocolate Chip Cookies

1 C Butter 1 C light brown sugar 1 C sugar 1 C pb Cream together the above ingredients and then add: 2 eggs 1 tsp vanilla Sift together dry ingredients and add to creamed mixture: 2 1/2 C flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder Add 1-2 C chocolate chips. Bake at 350F for 9 minutes.
Post a Comment
Read more