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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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If you skipped the bacon fat, and I don't....you could almost call these healthy. Clipped from a women's magazine, mid 1950's. The amount of baking powder is not an error, it is needed to create the crisp, tender waffle. Ingredients:
1 cup of all purpose flour-may need more flour, see krum's note below |
1/2 cup of yellow cornmeal |
1 cup of rolled oats |
2 tablespoons baking powder |
1/2 tsp of salt |
2 eggs |
1/2 cup of melted bacon drippings (or other shortning) |
3 cups of buttermilk |
Directions:
1. Put the dry ingredients in a bowl.
2. Make a well in the center.
3. Break the eggs, put in the well.
4. Top with melted bacon fat (not hot) and then the buttermilk.
5. Stir together.
6. Batter will be a thick pouring consistency.
7. Let stand 20-30 minutes to allow the bp to do its' work.
8. The resting time will also create a thicker batter.
9. The batter should nearly double.
10. Preheat the waffle iron while the batter rests.
11. Brush lightly with oil and bake waffles to a light golden brown according to the wafflemaker instructions.
12. Keep in a low 200 degree oven until all are done.
13. Serve with real maple syrup or lightly buttered and sprinkled with sugar crystals.
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