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    You are in: Home / Recipes / Crispy Buttermilk Waffles Recipe
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    Crispy Buttermilk Waffles

    Average Rating:

    6 Total Reviews

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    • on January 12, 2014

      This is my favourite waffle recipe, the waffles are crispy and taste great. I use 1 cup refined flour and 1 cup wholemeal. Planning to make it totally wholemeal next time. I'll make waffles from this recipe again and again! The only thing is that the batter the next morning looks very think so I add milk (maybe it is think because of the wholemeal flour that absorbs liquid...). Anyway, the portions in the recipe and the milk I add (about 1 glass) are enough for 3 people's breakfast.

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    • on May 22, 2013

      Great waffles! I love the tang and these rose beautifully from the yeast. Leftovers were equally good toasted the next day.

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    • on January 21, 2013

      These were amazing! Light, airy, and crispy as stated, with a great (but not overpowering) flavor. My children and I ate them with butter, chocolate chips, and powdered sugar, and it tasted like breakfast at a french bakery. I used a mix of 1/2 milk, 1/2 buttermilk. Other than that I followed the recipe exactly, and cooked on 4 1/2 on my allclad wafflemaker. Note: If you are not a fan of sourdough flavor, use milk instead of buttermilk :) Again, its a pretty subtle tang, but it is there with the buttermilk. We liked it though!

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    • on August 06, 2009

      Well, the recipe says it's for buttermilk waffles, but the recipe just calls for milk. Guess what? I don't think there is anything you can do to mess up this recipe, so use whatever you have on hand! I usually make yeast waffles, but I'd always just used regular milk. I had some buttermilk in the fridge to use up, so I used half buttermilk and half regular milk. Oh, and then I realized I didn't have the amount of butter needed to make the recipe. (Yeah, I know, I clearly wasn't prepared to make waffles. I later discovered I was out of syrup and had to make that, too!) Anyway, as for the lack of butter, I just used half butter and half olive oil (because I was out of vegetable oil or canola!). The important thing is that the waffles turned out great! VERY crispy, just like we like 'em. And the olive oil in them was great, too. No heavy olive oil flavor at all, which surprised me. I'll actually use half butter/half olive oil again next time, too. Now, I'm off to restock my kitchen. Apparently, my cupboard is bare.

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    • on November 26, 2010

      I made this with buttermilk as stated in the title. My youngest sister felt it tasted a little too 'tangy'. She never gets anything right. Her IQ is that of her bra size. While try again with whole milk.

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    • on May 10, 2007

      Made for PAC, Spring 2007 ~ THis recipe mades for very tasty waffles, & they went well with some apricot-pineapple preserves I'd put together a while back! I've been big on smoothies for breakfast for the past few weeks, so this was a very nice change of pace!

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    Nutritional Facts for Crispy Buttermilk Waffles

    Serving Size: 1 (163 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 568.4
     
    Calories from Fat 275
    48%
    Total Fat 30.6 g
    47%
    Saturated Fat 18.2 g
    91%
    Cholesterol 183.8 mg
    61%
    Sodium 551.0 mg
    22%
    Total Carbohydrate 57.5 g
    19%
    Dietary Fiber 2.0 g
    8%
    Sugars 3.7 g
    15%
    Protein 14.4 g
    28%

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