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