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Buttermilk waffles

This is the second waffle I’ve made so far, and it was really really good. I’ve made a yeast waffle (All Recipes Belgian Waffle) before, which was was equally delicious in a different way. I separated the eggs and whipped the whites separately, then folded them in at the end. I plan on making another buttermilk waffle recipe soon to compare. These weren’t that crispy, but instead they were soft and fluffy. I didn’t have any pastry flour, so I used regular.

Classic Buttermilk Waffles (King Arthur)


2 large eggs
1 3/4 cups buttermilk
1/2 cup (1 stick) butter, melted and cooled to room temperature
2 teaspoons vanilla
2 cups Round Table Unbleached Pastry OR 1 3/4 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons sugar (leave this out if you want savory waffles, such as the type you’d use as a base for creamed chipped beef or creamed chicken)
2 teaspoons baking powder
1 teaspoon soda
1 teaspoon salt
1/2 cup pecan meal (optional)


In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter or margarine and vanilla. In another bowl whisk together the dry ingredients. Combine the wet and dry ingredients just until almost smooth.

Spray your waffle iron with a non-stick cooking spray before preheating it. For an 8-inch round waffle iron, use about 1/3 cup batter. Cook for 2 to 3 minutes, until the iron stops steaming.Yield: about ten 8-inch waffles.



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