Buttermilk makes baked products divine, and this is the way I use it in waffles. White whole wheat flour or whole wheat pastry flour can be subbed to boost nutrition. Lazy soul that I am, I mix the batter in a blender and use that as a pitcher to pour them conveniently. I freeze extra waffles for a quick into-the-toaster breakfast. Just add maple syrup, butter and some ham or bacon and you’ve got a wonderful weekend breakfast. (This is the buttermilk and whole grain version of my Best Crispy Waffles on this site - see "Useful Links" below.)
- 1 3/4 cups buttermilk
- 2 eggs
- 1/3 cup canola oil
- 2 cups flour (white whole wheat, whole wheat pastry flour or all-purpose work fine)
- 1 tablespoon sugar
- 1 Â½ teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- Heat waffle iron to desired temperature.
- In mixing bowl or blender container, mix buttermilk, eggs and oil together on medium high.
- In another bowl stir together flour, sugar, baking powder, baking soda and salt until blended.
- Add dry mixture to liquid on medium speed just until blended, stopping and scraping sides as needed initially. (Do not overbeat.)
- Grease or spray waffle iron (if recommended according to manufacturerâs directions).
- Bake waffles to desired doneness. Cool waffles on wire racks.
- Yield: 4 large waffles; 8 servings.
|Amount Per Serving||%DV|
|Serving Size 107g|
|Recipe makes 8 servings|
|Calories from Fat 97||41%|
|Total Fat 10.96g||14%|
|Saturated Fat 1.36g||5%|
|Trans Fat 0.04g|
|Total Carbs 28.07g||7%|
|Dietary Fiber 0.8g||3%|