Joanne Chang’s Perfect Waffles with a Lemony Twist

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My mom is a college professor, which means many different things, of course, but in particular it means that she goes to a lot of conferences. The vast majority of her conferences are not in Dallas, where she lives and teaches. So I’m always keeping tabs to find out where her next conference is, to see if it might happen to be in my neck of the woods.

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Wouldn’t you know, hardly any of them are. Over the years I’ve come to surmise that the East Coast is just not a popular locale for music theory collegiate conferences. Until last fall… when she had to attend a conference in Cambridge, MA! Of course I didn’t hesitate to jump a train to visit her for a few days.

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One thing I *had* to do while visiting Cambridge was to eat at Flour, Joanne Chang’s bakery made famous by Bobby Flay on “Throw Down” a few years back. I grabbed breakfast there while my mom was at a session, and was so impressed that I took her there for lunch. We dined on delicious salads for lunch, then treated ourselves to Flour’s outrageous Boston Cream Pie (when in Rome, am I right?)

It was such a fun trip and visit! Thank you so much Mom! And maybe you’ll have more conferences up here in the future…

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So let’s chat about these waffles. When you read the ingredient list, you aren’t terribly blown away. It’s very interesting and somewhat baffling that such a simple ingredient list could yield such a ridiculous, insane, over-the-top, perfect waffle. Because these may just be the most perfect waffles I’ve ever tasted. I can’t really explain it, so you’ll just have to make them and see for yourself!

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{One Year Ago: Easy Adobo Chicken}

Source: slightly adapted from Flour, Too by Joanne Chang

Ingredients:
1 ½ cups all-purpose flour
3 tbs packed brown sugar
1 ½ tsp baking powder
½ tsp baking soda
¾ cup buttermilk
½ cup heavy cream
¼ cup lemon or citrus flavored club soda, at room temperature
4 tbs unsalted butter, melted and cooled
2 large eggs
Zest of 1 lemon
1 tsp vanilla extract
Honey or maple syrup for serving

Directions:
Preheat your waffle iron. You want it really hot to get the crispy exterior on these waffles.
In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, heavy cream, club soda, melted butter, eggs, lemon zest, and vanilla. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Using a whisk and a folding motion, gently fold the wet and dry ingredients together until combined.
Grease the preheated waffle iron, then ladle the batter into the bottom of it. Cook according to manufacturer’s instructions. Remove the waffles to a plate and serve. I preferred honey on these, but maple syrup would be fine too. Enjoy!

5 responses to “Joanne Chang’s Perfect Waffles with a Lemony Twist

  1. Barbara Wallace

    Julie, this looks amazing! I really WILL try this. The conference in Cambridge was wonderful, but multiple times more fun than that was seeing you! I loved our meals together, and this restaurant was just fantastic! Thanks again so much for coming.

  2. Julie,
    I’ve never put club soda in a waffle. That’s fiendishly brilliant. I must try this.
    Thanks!

  3. Pingback: Potato Waffles with Bacon and Chives | The Texan New Yorker

  4. I agree. The BEST EVER WAFFLES! I usually hate waffles, but these were crispy, light, and delicious. And it was easy to mix up. This was a print worthy recipe that I will keep in my personal favorite recipe collection. 

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