buttermilk waffles
These waffles are appealing because of their slightly tart buttermilk
taste, perfect with warm honey.
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
3 eggs
1 1/2 cups buttermilk
3/4 cup melted butter
1/4 cup milk, if needed
Put the flour into a mixing bowl and add the baking powder, soda, salt,
and sugar. Stir with a fork to blend. In another mixing bowl, beat the
eggs until
well blended. Stir in the buttermilk and the melted butter (cooled off a
little). Add the flour mixture and stir until well mixed. If the batter
seems
rather thick, add the milk to thin it. The batter should flow from the
spoon, not plop. Bake in a hot waffle iron until crisp and golden. Serve
hot.
Whole-Wheat Buttermilk Waffles. Replace 3/4 cup of all-purpose flour
with 3/4 cup of whole-wheat flour and proceed as directed above.
The Fannie Farmer Cookbook 13th Edition
These waffles are appealing because of their slightly tart buttermilk
taste, perfect with warm honey.
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
3 eggs
1 1/2 cups buttermilk
3/4 cup melted butter
1/4 cup milk, if needed
Put the flour into a mixing bowl and add the baking powder, soda, salt,
and sugar. Stir with a fork to blend. In another mixing bowl, beat the
eggs until
well blended. Stir in the buttermilk and the melted butter (cooled off a
little). Add the flour mixture and stir until well mixed. If the batter
seems
rather thick, add the milk to thin it. The batter should flow from the
spoon, not plop. Bake in a hot waffle iron until crisp and golden. Serve
hot.
Whole-Wheat Buttermilk Waffles. Replace 3/4 cup of all-purpose flour
with 3/4 cup of whole-wheat flour and proceed as directed above.
The Fannie Farmer Cookbook 13th Edition
