Prep 10 mins
Cook 10 mins
This recipe comes from the Farm Journal's Country Cookbook. I love these wafflles because they are so rich you don't need to put butter on them. They melt in your mouth. I make them in a traditional waffle iron, not a Belgian iron. (Also, you don't have to separate the eggs.)
- 2 cups flour, sifted
- 3 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 4 eggs
- 1 cup butter
- Start heating waffle iron.
- Melt butter.
- Sift together flour, baking powder, baking soda, and salt.
- Beat eggs until foamy, then add buttermilk.
- Add milk-egg mixture to dry ingredients.
- Beat just enough to moisten dry ingredients.
- Stir in slightly cooled butter.
- Pour batter into waffle iron.
- Bake until steaming stops.
- Remove waffle and place on warm plate.
- Reheat waffle iron before pouring more batter.
I used buttermilk powder, mixed into the dry ingredients and then added the water for it to the eggs. Mine came out crispy, but tasted very eggy. Think next time I'll add some cinnamon or something to it. Tried it out as pancakes as well since my waffle iron was taking eons. Makes flat little flap jacks and still an eggy taste. Flavor kind of reminds me vaguely of a dutch baby pancake I made in 7th grade home ec. Might try using wheat flour for part of it next time as well. Might also experiment with using the buttermilk powder and using milk as its liquid see if it makes it a richer waffle or adjusts the flavor any. One of these days I'll just have to break down and buy some buttermilk to see how much of a difference there really is with all of my buttermilk recipes. *grin* Thanks for posting. Was rather easy to make.