Brunch it up with Almond Waffles
I’ve mentioned to you guys before that I love waffles. I mean, what’s not to love? They have all those squares with the potential to soak up and hold endless toppings.
I love going out for waffles and was thinking about heading to my usual haunt to get them when I shifted gears completely and decided to stay home and shake up my waffle recipe a bit. I dug around my cabinet and discovered I had almond flour and thought that might be interesting to try in my waffle batter instead of the usual all-purpose flour.
But I wanted to give it even more of that sweet almond taste, so I added almond paste. By using both of these almond-y ingredients, it adds that gentle nuttiness I love about almonds to the waffles, classing them up even more. If you love waffle and almonds, then this will be a hit.
There’s something I need to tell you though so you don’t panic. The batter for this recipe is very loose. No need to worry though. The waffles turn out great. Just take care not to overload your waffle maker with too much batter or you’ll have a bit of a mess to clean up. Pour it in slowly to avoid a waffle catastrophe!
1/2 cup almond flour
1/4 cup all purpose flour
1/4 cup corn starch
1/2 tsp salt
1 tsp baking powder
1/2 cup buttermilk
1/2 cup milk
6 tbsp butter
1/4 cup brown sugar
2 eggs separated
1 tsp vanilla
3 oz almond paste
1/2 tsp nutmeg
- Preheat the waffle iron according to the manufacturer’s instructions.
- Sift all purpose flour, corn starch, baking powder, nutmeg, and salt in a medium bowl and set aside. Mix in the almond flour. (you don’t want to sift the almond flour)
- Add the milk and butter to a saucepan and cook over medium heat until the butter melts. Add the sugar and almond paste. The almond paste dissolves better if its cut into smaller pieces first. Stir the almond paste into the hot milk mixture until it is mostly dissolved.
- Whisk egg yolks, buttermilk and vanilla in a bowl.
- Combine the milk/butter mixture and buttermilk/egg mixture to the flour mixture and whisk until everything is blended but don’t over mix.
- Use an electric mixer to whisk egg whites in another bowl until the egg whites form stiff peaks.
- Fold the egg whites into the waffle batter using a rubber spatula. Do not over mix. This is a very loose batter.
- Spray the waffle iron with non-stick cooking spray and pour about a ladle full of batter into the waffle iron. Close and cook the waffle per manufacturer’s instructions until golden brown.