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Buttermilk Waffles

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  • Buttermilk Waffles

    Buttermilk Waffles

    Crisp yet fluffy, these are worth getting out of bed for.Top with butter, syrup, or your favorite fresh fruit.

    Prep: 15 minutes Bake: 4 minutes per batch

    13⁄4 cups all-purpose flour
    11⁄2 teaspoons baking powder
    1 teaspoon baking soda
    1⁄2 teaspoon salt
    2 cups buttermilk
    4 tablespoons butter or margarine, melted
    2 large eggs, lightly beaten

    1. Preheat waffle baker as manufacturer directs.
    2. In large bowl, with wire whisk, stir flour, baking powder, baking soda, and salt. Add buttermilk, melted butter, and eggs; whisk until smooth.
    3. When waffle baker is ready, pour batter into center until it spreads to within 1 inch of edges. Cover and bake as manufacturer directs; do not lift cover while waffle is baking.
    4. When waffle is done, lift cover and loosen waffle with fork. Serve immediately or keep warm in oven (place waffle directly on oven rack to keep crisp). Reheat waffle baker before pouring in more batter. If batter becomes too thick upon standing, thin with a little more buttermilk. Makes eleven 4" by 4" waffles or 4 servings.

    Pecan Waffles
    Prepare as directed above but add 1 tablespoon sugar and 1 cup pecans (4 ounces), chopped, to batter. Stir batter for each waffle before pouring.

    Sweet Milk Waffles
    Prepare as directed above but omit baking soda; use 1 tablespoon baking powder. Substitute 2 cups milk for buttermilk.

    Bon Apetit Emely's Recipes
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