Buttermilk Waffles with Black Sesame Whip

5 from 1 vote

Buttermilk Waffles with Black Sesame Whip

All hail the glorious wonder of Classic Buttermilk Waffles. Made better with an Asian twist: a big dollop of Black Sesame Whipped Cream! Serve these crisp, flavorful waffles with fresh berries and bacon. Weekend morning perfection.

Prep Time10

Cook Time25

Course: Breafast

Cuisine: American, Fusion Food

Keyword: Black Sesame Whip, Buttermilk Waffles

Servings:

Calories: 321kcal

Author: The Subversive Table | Lis Lam

Equipment

Waffle Maker
Hand Mixer

Ingredients

Waffles

2 cups/300g flour
3 Tbsp/60g sugar
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups/250 ml buttermilk (or 1 3/4 cup regular milk + 2 Tbsp vinegar - mix and let stand until thick, about 5 minutes)
2 large eggs
1/4 cup/4 Tbsp/60 ml unsalted butter (melted)
1 Tbsp vanilla

Black Sesame Whip

1 cup heavy cream
1 Tbsp black sesame powder
2 Tbsp powdered sugar

Serve with:

blueberries and raspberries
powdered sugar
maple syrup

Instructions

Buttermilk Waffles:

Add dry ingredients into a large bowl: flour, sugar, salt, baking powder, baking soda. Whisk a few times.
Add wet ingredients into a large (4-cup) measuring cup: buttermilk, melted butter, eggs, vanilla.
Add wet ingredients to dry ingredients and gently whisk together. Do not overmix! The batter should look puffy with no clumps of flour.
Preheat oven to 200F. Heat up waffle iron to maximum heat. Brush grates with oil. Make waffles, following the manufacturer's guidelines, until golden brown and crispy. Transfer to oven, directly on top of oven racks. Repeat until no batter remains.
When all the waffles are done, turn off the oven and start making the Black Sesame Whip.

Black Sesame Whipped Cream:

Add heavy cream, black sesame powder, and powdered sugar to a small bowl. Using a hand mixer, beat until soft peaks form.

To serve:

Garnish waffles with powdered sugar. Serve with Black Sesame Whip, berries, and maple syrup. Enjoy!

Notes

*Chill small bowl for the Black Sesame Whip and beaters from the hand mixer in the fridge beforehand. This makes for extra fluffy, cold whipped cream.

**If the waffles are soggy, give them a few more minutes in the oven. About 5-10 minutes in total should do it.

***Leftovers can be cooled and frozen in a ziploc baggie. Just reheat in a toaster and they are delicious!

****I use a 1/2 cup measuring cup to spoon batter into the waffle iron. This recipe makes 10 waffles with 1/2 cup of batter for each waffle in my round, Cuisinart waffle iron. As all waffle irons differ, your waffles may come out differently than mine.

Nutrition