The recipe for these traditional waffles may seem plain, but the waffles are anything but! Everyone loves their extra-light texture and are delighted with their great taste.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 eggs, separated
- 2 cups buttermilk
- 2/3 cup sour cream
- 1/2 cup vegetable oil
- Fresh apricot slices, optional
- Mint leaves, optional
- In a bowl, combine dry ingredients. In another bowl, beat egg yolks. Add buttermilk, sour cream and oil; stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Garnish with apricots and mint leaves if desired. Yield: 14-16 waffles (4 inches).
Originally published as Buttermilk Waffles in Cookin' Up Country Breakfasts Cookbook 1994, p45
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