Classic Buttermilk Waffles
- 2 lrg Large eggs
- 1 3/4 c. buttermilk
- 1/2 c. butter (1 stick) melted and cooled to room temperature
- 2 tsp vanilla
- 2 c. Round Table Unbleached Pastry Or possibly 1 3/4
- 1 c. King Arthur Unbleached All-Purpose Flour
- 2 Tbsp. sugar (leave this out if you want savory such as the type you'd use as a base for creamed chipped beef or possibly creamed chicken) waffles
- 2 tsp baking pwdr
- 1 tsp soda
- 1 tsp salt
- 1/2 c. pecan meal (optional)
- In a medium-sized mixing bowl, beat together the Large eggs, buttermilk, melted butter or possibly margarine and vanilla. In another bowl whisk together the dry ingredients. Combine the wet and dry ingredients just till almost smooth.
- Spray your waffle iron with a non-stick cooking spray before preheating it. For an 8-inch round waffle iron, use about 1/3 c. batter. Cook for 2 to 3 min, till the iron stops steaming.
- Yield: about ten 8-inch waffles
- NOTES :This recipe is for a very typical plain waffle, crisp and golden brown, perfect with maple syrup and butter or possibly berries and whipped cream. When made with pastry flour it will be extra crispy, and light as air inside. When made with all-purpose flour the waffle has a bit more body - still light, but chewier on the inside. Waffles are best consumed as soon as they're baked, but in a healthy pinch you may place them on a wire rack to cold, wrap tightly to store in the refrigerator, then reheat for 6 min in a 350F oven. The optional pecan meal add in a nice nutty flavor.
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