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Buttermilk Waffles

Guest Author - Sandy Moyer

Buttermilk Waffles

This recipe will serve about 4 people for breakfast.

  • 2 cups flour
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 2 eggs, separated
  • 1-3/4 cups buttermilk
  • 4 T. melted butter.

Preparation -
Mix the dry ingredients in a mixing bowl or batter bowl; set aside. In a separate bowl, beat the egg whites until they just start to hold a peak...do not beat until stiff. Whisk egg yolks with buttermilk and melted butter. Gradually whisk this mixture into the dry ingredients mixture. Do not beat. The batter should still have some small lumps of flour which will disappear as the waffles bake. Gently fold in the beaten egg whites... the batter will be thick. Use a spatula to gently push the batter from the bowl or pitcher onto a preheated waffle maker. Bake according to waffle maker manufacturer's directions. Serve piping hot with butter and syrup, jam, jelly, or your favorite fruit topping.

Hamilton Beach Flip 'n Fluff Belgian Waffle Baker
The waffle maker's fast-flip design makes thick, restaurant-style Belgian waffles. It features 1000 watts for ultra-fast baking with a cool touch handle, non-stick interior and indicator lights.



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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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