Breakfast
Buttermilk Waffles
Makes 4 full waffles (16 waffle wedges)
Buttermilk Waffles
Makes 4 full waffles (16 waffle wedges)
Fresh, homemade waffles make breakfast a special occasion. Freeze the extras to use when time is short.
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
carb. 22g
pro. 20g
fat 11g
sat. fat 2g
chol. 37mg
sod. 191mg
calc. 52mg
fiber 1g
Ingredients
- 3 cups unbleached, all-purpose flour
- ¼ 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
Preparation
- 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.
- Preheat the Cuisinart® Waffle Maker to desired setting (a tone will sound when preheated).
- 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.
