Sunday, October 26, 2008

Buttermilk Waffles (Gourmet Cookbook)

These waffles are fantastic. And, they freeze really well - just pop into toaster!

3 Cups all-purpose flour
1 Tbsp baking powder
3/4 Tsp baking soda
1 tsp salt
3 1/4 cups well shaken buttermilk
1 1/2 sticks (12 tablespoons) butter, melted and cooled
3 large eggs, lightly beaten

Preheat waffle iron

Whisk together flour, baking powder, baking soda, salt in large bowl
Add buttermilk, eggs, butter and stir until smooth; batter will be thick.
Scoop 1/3 cup of batter mix into waffle iron, cook until golden brown

To freeze - let waffles cool completely on cooling rack. Transfer to a freezer-grade ziploc bag. Toast in toaster on medium-high toast setting.

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