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Recipe

Hazelnut Waffles

Scott Phillips

Yield: Yields 6-1/2 cups batter, enough for about 12 standard waffles

To maximize the toasty hazelnut flavor that makes these waffles special, make the batter no more than 2 hours in advance and cook the waffles just before sitting down to eat. To keep the first batches warm while you finish cooking the last of the batter, spread (rather than stacking) the waffles directly on a rack in a 200°F oven. Or, bring the waffle maker right to the table and cook them to order.

Ingredients

  • 3 oz. (2/3 cup) hazelnuts, toasted and skinned
  • 9 oz. (2 cups) unbleached all-purpose flour
  • 2-3/4 oz. (2/3 cup) cake flour
  • 1 Tbs. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. table salt
  • 2-3/4 cups buttermilk
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1/3 cup granulated sugar
  • 1-1/2 tsp. pure vanilla extract
  • Vegetable oil or nonstick cooking spray for the waffle iron
  • Berry Compote, Crème Fraîche Whipped Cream, warm maple syrup, and butter for serving

Nutritional Information

      Nutritional Sample Size based on twelve servings
      Calories (kcal) : 290
      Fat Calories (kcal): 140
      Fat (g): 16
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 4.5
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 75
      Sodium (mg): 380
      Carbohydrates (g): 30
      Fiber (g): 1
      Protein (g): 8

Preparation

  • With a rotary grater, finely grind the hazelnuts. (Or process them with 2 Tbs. of the flour in a food processor until finely ground.) In a large bowl, whisk the ground hazelnuts, all-purpose and cake flours, baking powder, baking soda, and table salt until well combined. In another bowl, whisk the buttermilk, oil, eggs, sugar and vanilla until well combined. With a very open whisk or a rubber spatula, lightly stir the wet ingredients into the dry until just combined (small lumps in the batter are fine). Let the batter rest for at least 20 minutes (and up to 2 hours in the refrigerator). Cook the waffles according to your waffle iron manufacturer’s instructions. In a Belgian waffle maker, the waffles have a tender interior; in a standard waffle maker, they’ll be crisper.

Reviews

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Reviews

  • Denise1 | 03/01/2017

    I have made this recipe many times over the years. An excellent recipe. I use hazelnuts or almonds or a combination of both. I don't bother taking the skins off and it works just fine. They freeze well, you can take them out of the freezer individually and toast them in the toaster oven - my daughter loves them! And guests love them too!

  • CsRed | 08/24/2013

    These waffles are awesome! A few extra steps to roast and grind the haslenuts but so worth it.

  • Zhenya | 01/01/2013

    Very delicious waffles - my husband and I loved them! We usually make waffles on New Years Day and this is now our favorite recipe. I modified the recipe a bit as I did not have cake flour on hand. Instead of cake flour I used almond meal. I also omitted baking soda. My waffle maker is pretty big so we got 8 waffles out of this recipe instead of 12. Very yummy! Try it, you won't regret.

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