Buttermilk Waffle Recipe
One of the best tasting waffle recipes I've tried. I use this in a Belgian Waffle maker, and it is a crowd pleaser. The kids always look forward to Sunday morning with waffles and bacon breakfast.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 4 tablespoons butter melted
- 3 teaspoons baking powder
- 6 cups all purpose flour
- 2 cups buttermilk
- 1 tablespoon kosher salt
- 2 tablespoons sugar
- 2 eggs separated
- dry mixture (large batch to keep around)
- 1.5 teaspoon baking soda
- waffles:
- 2 cups dry mixture
- all purpose flour added to dry mixture
- baking soda added to dry mixture
- baking powder added to dry mixture
- kosher salt added to dry mixture
- sugar added to dry mixture
- Carbohydrate 51.3425371297198 g
- Cholesterol 74.4406250047846 mg
- Fat 28.1783230381354 g
- Fiber 1.67749015541336 g
- Protein 9.40250504643802 g
- Saturated Fat 17.5487820268396 g
- Serving Size 1 1 Serving (179g)
- Sodium 1161.35498709403 mg
- Sugar 49.6650469743064 g
- Trans Fat 2.11832469118698 g
- Calories 496 calories
I make a large batch of this dry mixture base and keep it handy, sealed tightly in a container for a quick mix meal, simply having to add the wet ingredients when cooking. I then add the wet ingredients from above. The key to this recipe is to mix the white liquids together in a separate bowl, and the yellow ingredients together in a separate bowl, then folding these into the dry mix. So, in other words, mix egg whites with buttermilk, and mix egg yolks with butter, mixed in separate bowls, then folded into flour dry mixture. The equivalents are: 1/4 teaspoon baking soda per 1 cup flour 1/2 teaspoon baking powder per 1 cup flour 1/2 teaspoon kosher salt per 1 cup flour 1 teaspoon sugar per 1 cup flour
