Saturday, January 21, 2012

Buttermilk Waffles

Made these the other night for dinner.  Served them with a side of bacon and we were all very happy.
I love making homemade waffles and this recipe has just become my favorite!  It was pretty simple even though it required whipping the egg whites. The big plus was that it makes a lot of waffles, so I was able to use up all of the batter and freeze at least 2 ziploc bags full of waffles.  Makes for the perfect quick breakfast on school days!

BUTTERMILK WAFFLES { recipe slightly adapted from And Then I do The Dishes }

INGREDIENTS: {makes about 18-20 waffles}
  • 3 cups all purpose flour
  • 3/4 tsp. salt
  • 3 Tbsp. sugar
  • 2 1/4 tsp. baking soda
  • 2 2/3 cup buttermilk
  • 3 eggs, separated
  • 6 Tbsp. canola oil
  • 1 tsp. vanilla extract
  In a large bowl, mix the flour, salt, sugar and baking soda.  In another bowl combine the egg yolks, buttermilk, oil and vanilla.
Preheat your waffle iron and if needed, spray with cooking spray.  While the waffle iron is preheating, beat the egg whites with electric mixer until soft peaks form.   Pour wet ingredients into dry ingredients and whisk together.  Gently fold in egg whites.
Ladle about 1/2 cup of the batter into your waffle iron.  Be careful not to add too much...the batter will spread once it hits the hot iron...if you add too much batter, it will spill out the sides of the iron.
I like to preheat my oven to 250 degrees and have a baking sheet ready.  After the first batch of waffles are done, place on baking sheet and put in oven.  Keep making waffles until all batter is used, placing waffles on more baking sheets as needed.  
Serve immediately...we like good old syrup and powdered sugar :)
**To freeze waffles, place on cookie sheet and freeze until firm. Once frozen, put in ziploc bags and place back in freezer.  Waffles should last up to 1 month in the freezer.  
To heat frozen waffles, place in microwave for 30 seconds, then put in toaster to get crispy.

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