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Buttermilk Waffles

Fresh, homemade waffles make breakfast a special occasion. Freeze the extras to use when time is short.

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Ingredients

3          cups unbleached, all-purpose flour


1/4       cup yellow cornmeal


3          tablespoons granulated sugar


1          teaspoon baking soda


¾          teaspoon kosher salt


2½        cups buttermilk


3          large eggs, lightly beaten


1          teaspoon pure vanilla extract


2⁄3       cup grapeseed or vegetable oil


Instructions

1.  Combine all dry ingredients in a large mix- ing bowl; whisk until well blended. Add the remaining ingredients and whisk until just smooth. Let batter rest 5 minutes before using.


2.  Preheat the Cuisinart®  Waffle Maker to desired setting (a tone will sound when preheated).


3.  Pour 1 heaping cup of batter onto the center of the lower grid of the preheated waffle maker; spread batter evenly using a heatproof spatula. Close lid of waffle maker. When tone sounds, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately.


 


 

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Servings

Makes 4 full waffles (16 waffle wedges)

Nutritional Information
Per Serving

Nutritional information per waffle wedge:

              Calories 204 (47% from fat) • carb. 22g • pro. 20g • fat 11g

sat. fat 2g • chol. 37mg • sod. 191mg

calc. 52mg • fiber 1g


This recipe can be prepared using the following Cuisinart® products:
4-Slice Belgian Waffle Maker


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