OK, since I just can’t shut up today, I have to share one more thing: I decided to try out the dictate function on my phone so that I could just talk while cooking and have the recipe typed into google drive, and this was the hilarious result:
“Preheat waffle iron over medium high heat then breasts generously with vegetable oil focusing on the pockets scoop about 1 cup of the data into the middle of the waffle iron and then headed out to the edge of the amount you used to pound on your waffle iron . As soon as you go to the edge of the water and immediately flip it over so that the battery was thinking to the pocket on the other side . You know what time does with the waffle when you can start to see gordon on the underside you can you report to let me pay the waffle way from the wifi and see in peak i have a gas stove so i have to actually i rotate my wife lying around over the flame to make sure the brown tivoli how do i delete branch warren one side…” and so on. It made me laugh out loud. Maybe google doesn’t speak Canadian, eh?
Ingredients
- 3 1/2 cups all purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3 cups buttermilk, room temperature
- 1/2 cup melted butter
- 6 large eggs
- Vegetable oil, for waffle iron
Preparation
- Preheat oven to 200ºF. Whisk flour, sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk buttermilk with melted butter and eggs.
- Pour buttermilk mixture into the flour mixture, and use a spatula to gently incorporate – the batter will be lumpy, and that’s ok – don’t over-mix it.
- Preheat waffle iron for about 3 minutes over medium-high heat, then brush generously with vegetable oil focusing on the pockets. Scoop about 1 cup of the batter into the middle of the waffle iron and then spread it out to the edges (the exact amount will depend on your iron). Immediately flip the waffle iron over so that the batter sinks into the pockets on the other side.
- After a couple of minutes, use a fork to have a peek at the underside of the waffle – when it’s golden brown, it’s time to flip the iron again. You might need to move it around over the flame/element for even heat distribution. When the other side is golden, too, gently remove the waffle using a fork and transfer directly to the oven rack to keep warm (or you can put a cooling rack on top of a baking sheet and place waffles on that instead). It takes about 5 minutes total per waffle. Repeat with remaining batter, re-oiling the iron between waffles.
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