Fine Cooking

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

为了最大化使这些华夫饼特别的烤榛子味，请提前2小时让面糊煮熟，然后在坐下之前煮华夫饼。为了在烹饪最后的面糊时保持第一批批次的温暖，请在200°F烤箱中直接在架子上散布（而不是堆放）华夫饼。或者，将华夫饼干制造商直接带到桌子上，然后煮订购。

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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.

(6 ratings) Read Reviews

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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|2013年8月24日

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.