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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I found this when I was searching for a waffle recipe that would call for a larger quantity of buttermilk than is found in some other recipes I found here. These waffles have a nice twang from the buttermilk. The recipe stated that it makes 12 4-inch Belgian waffles....I got 12 7-8 inch waffles from it. From Gourmet Cookbook. Ingredients:
3 cups all-purpose flour |
1 tablespoon baking powder |
3 1/2 teaspoons baking soda |
1 teaspoon salt |
3 1/4 cups buttermilk |
12 tablespoons unsalted butter, melted and cooled |
3 large eggs, lightly beaten |
vegetable oil, for brushing on waffle iron,if necessary |
Directions:
1. Preheat waffle iron; put a rack in the middle of your oven and preheat oven to 200°F.
2. Whisk together the flour, baking powder, baking soda and salt in a large bowl; add buttermilk, butter and eggs and stir until smooth- batter will be thick.
3. Brush waffle iron lightly with vegetable oil, if needed, and spoon about 1/2 cup of batter onto waffle iron and spread a little bit; cook according to iron directions.
4. Transfer waffles to a baking sheet and keep warm, uncovered, in oven.
5. Serve with butter and maple syrup.
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