Ingredients
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1/2
-
3
-
1 1/2
-
1
-
1 3/4
-
2
-
1
-
1
-
1/2
-
-
-
-
-
-
Directions
Rich Buttermilk Waffles,So often, when you find a recipe, you wonder if the poster has actually made it. I can say that I’ve been eating these waffles for over 52 years–that’s half a century of enjoyment! 🙂 Every Sunday was Waffle Day and we never tired of it; it was a tradition that we loved to honour. First my Grandpa made these, then my Mum, and now I make them for my own family. This is a very, very thick batter. use a wooden spoon to push it out of the batter bowl onto the hot waffle iron. It makes 4 old-fashioned waffles that are 4 squares; I don’t know how many Belgian-style waffles it would make. This does NOT store well because of the rising reaction between the buttermilk and leavening so use up all the batter and freeze any extra waffles to enjoy later in the week. From my Home to Yours: I hope that you enjoy it as much as I have these five decades!,Very Best have been making for years. Now everybody in my extended family uses this recipe. For your info you can use any mixture of white and whole wheat flour and the waffles turn out perfect. Just a change in taste. I have used just white and just whole wheat with perfect results. Thank you again for a Super recipe.,Perfect waffles every time!! use this recipe, but with 1 small variation. Instead of beating the eggs together, I beat the yolk in with the buttermilk and use a hand mixer to make egg white foam with the whites. After mixing all other wet and dry ingredients I fold in the egg whites gently prior to pouring onto waffle maker. I am sure they are delicious either way… This is just a method I have a hard time getting away from since it makes them so fluffy!!
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Steps
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1
Done
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Note: the Waffles Will Benefit If You Have All the Ingredients at Room Temperature. I Take Out the Eggs, Melt the Butter and Pour the Buttermilk Out Half an Hour Before Making the Waffles. |
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2
Done
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When You Begin to Make the Batter, Turn on the Waffle Iron to Get It Nice and Hot. |
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3
Done
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Melt the Stick of Butter in a Heat-Proof Measuring Cup. Set Aside to Cool. |
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4
Done
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in a Large Batter Bowl, Measure Out the Flour, Baking Powder, Baking Soda, Sugar and Salt, Stirring Well to Combine Ingredients. Create a Depression in the Center of the Dry Ingredients For the Buttermilk Mixture. |
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5
Done
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Beat the Eggs in a Large Pourable Measuring Cup Until Frothy and Well-Combined. Add the Vanilla Extract, Buttermilk and Cooled Butter. Beat Until Well-Combined. |
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6
Done
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Pour the Buttermilk Mixture Into the Dry Ingredient's Depression and Stir Rapidly With a Wooden Spoon Until Well Combined. There Will Be an Immediate Chemical Reaction Between the Buttermilk and Leavening, Creating a Thick, Rich Batter Honeycombed With Air Bubbles. |
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7
Done
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Using the Wooden Spoon, Push 1/4 of the Batter Onto Your Waffle Iron Plates and Bake Until Steam Stops Rising from the Waffle Iron or Your Personal Degree of Doneness Is Achieved. |
