The Chew: Breakfast For Dinner
On this Breakfast For Dinner episode, The Chew correspondent Jamika Pessoa headed to Atlanta for a Southern-inspired breakfast tradition. She visited the Buttermilk Kitchen and got their Dad’s Waffle Recipe that you can try at home, if you dare.
The Chew: Buttermilk Kitchen Dad’s Waffle Ingredients
- 2 lb Bread Flour
- 2 lb Cold Water
- 16 oz Milk
- 1/2 cup Brown Sugar
- 4 Eggs
- 8 oz Butter
- 1/2 tsp Baking Soda
- Cooking Spray
- 2 tbsp Grape Seed Oil
- 2 tbsp Beef Fat
- 8 oz Ground Beef
- Salt & Pepper
The Chew: Buttermilk Kitchen Sourdough Starter Recipe
The recipe for this sourdough waffle starter sounds complicated, and I don’t know who has time to make their dough two weeks in advance, but here is how you do just that. (You could always substitute regular waffle mix, but the taste will be different. Or you could check out Atlanta’s Buttermilk Kitchen and let them do the work for you.)
- It all starts with a century-old recipe for sourdough starter, and you will need to do this in advance. Combine the bread flour with water to create a paste. Transfer it to a plastic container and let it sit at 50-65 F for two weeks. Be sure to check it for mold occasionally.
- After about 11 days, it will become bubbly. Discard half of it and use the rest.
- Add another pound of water and flour to your bubbly mixture. Add to it each day for a week, and then it’s ready to use.
The Chew: Buttermilk Kitchen Dad’s Waffle Recipe Directions
- Heat butter and milk until butter melts. Then cool to room temp and mix in your sourdough starter.
- Add salt and brown sugar. Wrap with plastic and let sit at room temperature for about 12 hours.
- Add baking soda and eggs to mix before cooking.
- Heat a waffle iron and spray it before adding waffle mixture.
- Cook waffle to golden brown.
- Season beef with salt and pepper.
- Heat your grape seed oil in a cast iron pan until smoking.
- Sear patty to seal in flavor. Melt beef fat and cook burger to medium rare, or desired temperature.
- Serve the burger on a waffle with freshly churned butter and syrup.