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Christmas: Old-Fashioned Buttermilk Waffles with Tangerine Syrup

Source of Recipe

From "Camille Glenn's Old-Fashioned Christmas Cookbook"


Recipe Introduction

"These waffles can be made a few days ahead and frozen in anticipation of Christmas morning breakfast. Just cook them, let them cool, and then stack four or five together with wax paper between them. Wrap the stacks in foil and freeze. When the big morning arrives and a few other things are going on, all you have to do is pop the waffles in the toaster!"

List of Ingredients

◦  2 cups sifted all-purpose flour
◦  2¼ tsp baking powder
◦  ½ tsp baking soda
◦  ½ tsp salt
◦  1 Tbsp sugar
◦  3 large eggs, separated
◦  2 cups buttermilk
◦  ½ cup (1 stick) unsalted butter, melted
◦  Tangerine Syrup (recipe follows), for serving


Recipe

Stir together the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl.

In another bowl, combine the egg yolks, buttermilk, and melted butter. Mix well and add to the flour mixture. Beat hard with a whisk (you can use an electric mixer, but be careful not to overbeat, which will dry out the batter).

Beat the egg whites until they hold a stiff peak but are not grainy. Gently fold them into the batter an mix well. Cook the waffles in your waffle iron and serve hot. Pass the Tangerine Syrup.


Serves 4


Variation:
Sour Cream Waffles: Use 1 cup sour cream and 1 cup buttermilk. These waffles will be a bit "shorter," crisper.



Tangerine Syrup:

This wonderful and simple recipe can easily be doubled.

◦  10 to 12 large tangerines
◦  ½ cup sugar, or to taste
◦  1½ tsp cornstarch
◦  1 tsp fresh lemon juice, or to taste
◦  1 Tbsp unsalted butter

Squeeze the juice from the tangerines and strain it into a medium-size nonreactive saucepan.

In a small bowl, stir together the sugar and cornstarch. Add the mixture to the tangerine juice and bring it to a boil. Cook until the syrup has thickened and become transparent, about 5 minutes.

Stir in the lemon juice and butter. Remove the pan from the heat and serve hot.


Makes about 2 cups


◦  If you make the syrup ahead of time, store it in the refrigerator in a heavy 1-pint canning jar. Then when you're ready to serve it, place the jar in a pan of water and heat it until the butter has melted and the syrup is good and hot. (The syrup will keep indefinitely.)