Saturday, January 21, 2006

Classic Buttermilk Waffles

Classic Buttermilk Waffles
makes about 10 8-inch waffles
2 large eggs
1 3/4 cup buttermilk
1/2 cup butter, melted and cooled to room temp
2 teaspoons vanilla extract
1 3/4 cup all-purpose flour
2 Tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup pecan meal (optional)
In a medium sized mixing bowl, beat together the eggs, buttermilk, melted butter and vanilla. In another bowl, whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.
Spray the waffle iron with a nonstick cooking spray before preheating it. For an 8-inch round waffle, use about 1/3 cup batter. Cook for 2 to 3 minutes, or until the iron stops steaming.

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