Buttermilk Waffles for Dinner
We took a trip back to the early years tonight and had waffles for dinner. With bacon. And sliced oranges. Just like the good old days. Tonight's waffles are compliments of King Arthur's and the beloved farm animal waffle maker from Villaware.
2 large eggs
1¾ cups (397g) buttermilk
8 tablespoons (113g) unsalted butter, melted, cooled
2 teaspoons Vanilla Extract
2 cups (226g) Pastry Flour Blend or 1¾ cups (210g) Unbleached All-Purpose Flour
2 large eggs
1¾ cups (397g) buttermilk
8 tablespoons (113g) unsalted butter, melted, cooled
2 teaspoons Vanilla Extract
2 cups (226g) Pastry Flour Blend or 1¾ cups (210g) Unbleached All-Purpose Flour
2 tablespoons (25g) granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon table salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon table salt
- In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla.
- In a separate bowl whisk together the dry ingredients.
- Combine the wet and dry ingredients, stirring just until nearly smooth; a few small lumps may remain.
- Spray your waffle iron with a non-stick cooking spray before preheating it. Cook waffles according to the manufacturer's directions. For an 8" round waffle iron, use about 1/3 cup batter; cook for 2 to 3 minutes, until the iron stops steaming.
