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Hazelnut Waffles

by Nicole Rees

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

To learn more, read the article:
There’s more than one way to skin a hazelnut

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hazelnuts cake flour buttermilk more more

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

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.

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

photo: Scott Phillips

From Fine Cooking 75 , pp. 68

October 1, 2005

user reviews

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by Lupini, 10/9/2011Great recipe. Of course I have to modify it a little...... I used whole grain spelt flour for 6 of the 9oz flour. I just can't do all white flour in anything anymore - no texture, no taste to me. I didn't need all the soured milk, just 2cups was plenty. Then I also added a few tablespoons of ground flax seed to pump up the nutritional content. I love the roasted hazelnut taste and they were almost as good cold the next day. Whole grains really help maintain texture and since there's only two of us it's nice if things last for a couple of future snackings. Since I'm watching calories I just have them plain or with a dusting of cinnamon and icing sugar. The boyfriend has the syrup!

by CookinginDallas, 1/11/2010What a great breakfast on a cold winter morning! These are five-star with a caveat (or two): Reduce the sugar to 2 tablespoons and leave out the vanilla. Otherwise the waffles taste more like muffins than waffles. Also, I found that I got much better volume and crispiness by beating at least two of the egg whites until they reached the stiff peak stage. Otherwise, these will be a Christmas breakfast tradition for years to come. Everyone cannot wait until next year to have them again. They were such a hit for Christmas Day that we also used these for a New Year's Day brunch--another traditional event--where they will also become part of the tradition. For that, though, I am going to have to buy a second waffle iron! The Honey Preserved Clementines from the Nov. '09 issue of FC (http://www.finecooking.com/recipes/honey-preserved-clementines.aspx) make a truly exquisite topping.

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