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RECIPES/Breakfast
Buttermilk Waffles

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

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Recommended Servings
Makes 4 full waffles (16 waffle wedges)
COOKING
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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.


 


 

RECIPE FACTS

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

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