Favorite Buttermilk Waffles (with Whole Grain option)Prep: 15 min Cook: 15 min Servings: 8by Salad Foodie406 recipes>
Buttermilk makes baked products divine, and this is the way I use it in waffles. White whole wheat flour or whole wheat pastry flour can be subbed to boost nutrition. Lazy soul that I am, I mix the batter in a blender and use that as a pitcher to pour them conveniently. I freeze extra waffles for a quick into-the-toaster breakfast. Just add maple syrup, butter and some ham or bacon and you’ve got a wonderful weekend breakfast. (This is the buttermilk and whole grain version of my Best Crispy Waffles on this site - see "Useful Links" below.)
- 1 3/4 cups buttermilk
- 2 eggs
- 1/3 cup canola oil
- 2 cups flour (white whole wheat, whole wheat pastry flour or all-purpose work fine)
- 1 tablespoon sugar
- 1 ½ teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- Heat waffle iron to desired temperature.
- In mixing bowl or blender container, mix buttermilk, eggs and oil together on medium high.
- In another bowl stir together flour, sugar, baking powder, baking soda and salt until blended.
- Add dry mixture to liquid on medium speed just until blended, stopping and scraping sides as needed initially. (Do not overbeat.)
- Grease or spray waffle iron (if recommended according to manufacturerâs directions).
- Bake waffles to desired doneness. Cool waffles on wire racks.
- Yield: 4 large waffles; 8 servings.
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