These are deemed the favorite buttermilk waffles in my house. I came across this buttermilk waffle on accident. I came across a recipe in a cookbook and decided to try them out.
They were horrible. Too eggy. Too thick. Even my easy eaters wouldn’t eat them. That’s saying a lot.
I decided I didn’t want to waste the batter so I added more of this and that. And wham, perfect waffles.
I was pretty tickled. I really enjoy some delicious warm waffles. Especially when paired with fresh fruit. Mmm… No comparison to those frozen round things that are supposedly called waffles.
- 1½ cups - 1¾ all purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 Tablespoons sugar
- 2 eggs
- 1¼ cups buttermilk*
- ¼ cup melted butter
- ¼ cup milk, if needed
- * Milk plus 1 Tbsp vinegar to equal a 1½ cups. Let sit for 5-10 minutes
- Place 1 and ½ cups flour into a mixing bowl and add the baking powder, baking soda, salt and sugar. Stir with a fork to blend.
- In another mixing bowl, whisk the eggs. Stir in the buttermilk and the melted butter (cooled slightly). Add the flour mixture and stir until well mixed.
- The batter should flow from the skpoon, not plop. Spray waffle maker with non stick spray if necessary. Bake in hot waffle iron until crisp and golden. Serve hot.
- My waffle maker uses about ½ cup batter per waffle.
- If you use traditional buttermilk you will probably need the milk to thin it. If you make your own buttermilk you will probably need the extra ¼ cup flour to thicken it.
- These also freeze well. Place on a baking sheet to flash freeze for about 45 minutes to 1 hour. Remove and place in freezer zip top bag. Freezes well for up to 2 months.
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