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10
RECIPES
Buttermilk Waffles ...................10
Belgian Waffles......................11
Multigrain Waffles....................11
Buckwheat Waffles...................12
Lemon-Poppy Seed Waffles ...........12
Ricotta-Raspberry Waffles .............13
Gluten-Free Waffles ..................13
Banana Waffles .....................14
Chocolate Waffles ...................14
Cinnamon-Sugar Waffles ..............15
Cornmeal-Chive Waffles...............15
Spicy Cheddar Waffles................16
Chicken and Waffles .................16
Strawberry Shortcake Waffles ..........17
Blueberry Syrup . . . . . . . . . . . . . . . . . . . . . 17
Strawberry-Basil Sauce ...............18
Apple Compote .....................18
Orange-Maple Butter .................18
Pecan-Spice Butter ..................19
Honey-Jalapeño Butter ...............19
Buttermilk Waffles
Fresh, homemade waffles make breakfast a
special occasion. Freeze the extras to use
when time is short.
Makes 6 waffles
2 cups unbleached, all-purpose flour
2 tablespoons yellow cornmeal
2 tablespoons granulated sugar
¾ teaspoon baking soda
¾ teaspoon kosher salt
2½ cups buttermilk
3 large eggs
1 teaspoon pure vanilla extract
2
/3 cup vegetable oil
1. Combine dry ingredients in a large mixing
bowl; whisk until well blended. In either a
large measuring cup or separate mixing
bowl, combine the remaining ingredients
and whisk to combine. Add the liquid ingre-
dients to the dry and whisk until smooth.
2. Preheat the waffle maker to desired setting
(a tone will sound when preheated).
3. Pour a scant cup of batter through the top
of the spout. When tone sounds, the waffle
is ready. Carefully open the waffle maker
and remove baked waffle. Close waffle
maker and repeat with remaining batter.
For best results, serve immediately.
Nutritional information per waffle:
Calories 460 (55% from fat) • carb. 41g • sugars 9g
• pro. 11g • fat 28g • sat. fat 4g • chol. 99mg
• sod. 475mg • calc. 139mg • fiber 1g
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