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Staying on the Sunnyside

Keeping on the Sunnyside of Life

Sunday Morning Buttermilk Waffles

February 24, 2013


It’s become a tradition in our home that on Sunday mornings I make homemade waffles. Every week my husband is sure to ask if we have enough buttermilk in the fridge in anticipation for our Sunday morning waffles. I have tried a number of waffle recipes and these from Martha Stewart are by far our favorite.

I usually halve the recipe below, and in my round Bella Rotating waffle maker (which I absolutely love) the half recipe makes two big fluffy waffles. 2017 Update: With three kiddos I now double this recipe!

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Buttermilk Waffles

Buttermilk Waffles

Ingredients

  • 2 cups all-purpose flour, spooned and leveled
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups low-fat buttermilk
  • 1/2 cup 1 stick salted butter, melted
  • 2 large eggs
  • Spray Olive Oil for waffle iron

Instructions

  1. Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven.
  2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.
  3. For the fluffiest waffles, don’t overmix — there should still be some lumps.
  4. Heat waffle iron according to manufacturer’s instructions; brush with oil.
  5. Pour batter onto iron (amount depends on iron size, I use a 1/4 cup per waffle section), leaving a 1/2-inch border on all sides (spread batter if necessary).
  6. Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes.
  7. Transfer to rack in oven to keep warm; repeat with remaining batter.

Notes

Adapted from Martha Stewart

© StayingontheSunnyside.com
Category: Breakfast
 

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