Prep 20 mins
Cook 15 mins
Well, someone's grandma, but not mine. From Gooseberry Patch Hometown Favorites.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs, beaten
- 2 cups buttermilk
- 4 tablespoons butter, melted
- In a mixing bowl, add flour, baking powder, salt, and soda; stir to mix.
- Add in eggs, buttermilk, and butter; mix well.
- Pour batter into a preheated prepared waffle iron; cook until steaming stops and waffles are crisp and golden.
The texture of the waffles turned out lovely, but they were MUCH too salty. I may try them again one day without the salt.
I used this recipe for our waffles, but I seperated the eggs and whipped up the whites, then folded them in after the remaining ingredients were mixed together. We loved them thank you for sharing.
This is my go to recipe. I would not change a thing. For those who want to whip egg whites, add whole wheat flour, sugar and whatever, that is not what this recipe is. There are recipes for Belgian waffles and whole wheat waffles and dessert type waffles. Rather, this is a straightforward, wholesome, easy recipe that is delicious on its own. I did not find it salty in the least, and this appears to be the typical ratio that I see for salt/baking soda. (Seems like recipe may have been changed) Note that can use this as a do-ahead recipe. Mix the wet ingredients and keep separate in a mason jar in your fridge. Mix the dry ingredients. When ready to make your waffle, just combine the two (give the jar a thorough shaking) for the servings that you want. Fresh, hot waffles for the just a dump, swish and pour--about the same effort as retrieving frozen from the freezer. (Cook's note: combining wet with dry will activate the leavening ingredients which is not a good thing; accordingly keep separate). Swapping 1 tbs of cornmeal (white/yellow) will add a lovely texture to your waffles.