Buttermilk waffles
- From
- Adapted from The Joy of Cooking
Our measurements, scaled up from the book's 6-waffle recipe to use a whole carton of buttermilk.
Ingredients
Green amounts are scaled. Anything else is as written, so adjust it yourself.
Dry
Wet
For 100% einkorn, use 4 1/2 cups + 1 tbsp einkorn flour instead of the einkorn and all-purpose blend.
Method
Amounts and times written inside the steps are for the original quantity.
- Sift the flour before measuring. Resift it with the baking soda, baking powder, sugar and salt.
- In a separate bowl, beat the egg yolks until light. Add the buttermilk and melted butter and beat.
- Combine the liquid and the dry ingredients with a few swift strokes.
- Beat the egg whites until stiff, but not dry. Fold them into the batter.
- To cook, see About Waffles in The Joy of Cooking (page 240 in our copy).