Tuesday, November 19, 2013

Buttermilk waffles

These waffles are by far the best I've ever made!! My other waffle recipe that takes a few hours isn't even worth it after tasting these babies. I stole this from brown eyed baker. 

1¾ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1¾ cups buttermilk
½ cup unsalted butter, melted and cooled to room tempeature
2 eggs
2 teaspoons vanilla extract

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside.
2. In a medium bowl, whisk together the buttermilk, butter, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and gently whisk to combine. Do not overmix!
3. Spray a waffle iron with non-stick cooking spray, then preheat. Once the waffle maker is ready, add the batter according to the manufacturer's instructions and cook for 2 to 3 minutes, or until the waffle maker indicates they are ready. Serve immediately, or place in a 300-degree oven to keep warm. Leftover waffles can be wrapped in plastic wrap, placed in a ziploc bag and stored in the refrigerator for 2 days or in the freezer for up to 1 month.
Nutritional information per serving:
Serving size: 5 (3/4 C per waffle)
316 calories
39 g carbs
12 g fat
11 g protein

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