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Buttermilk Belgian Waffles Recipe

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This recipe for Buttermilk Belgian Waffles, by , is from The Jamison Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Crumel
Added: Monday, September 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 C all-purpose flour, 3/4 C dried powdered buttermilk, 3 Tbsp sugar, 1 Tbsp baking powder, 11/2 tsp baking soda, and 3/4 tsp salt

3 large eggs 3 C water and 6 Tbsp melted unsalted butter.

Directions:
Directions:
Sift and refrigerate the dry "from-scratch-mix in a plastic storage bag for up to 1 month. On a waffle morning, whisk 3 large eggs until blended, then whisk in 3 cups water and 6 tablespoons melted unsalted butter. Whisk dry ingredients into liquid mixture just until smooth. Brush preheated waffleiron lightly with vegetable oil and spoon batter on in accordance with your waffle iron instructions.

Personal Notes:
Personal Notes:
If you wish, you can divide dry ingredient mixture into thirds and transfer to 3 sealable plastic storage bags and refrigerate. You will then need 1 egg, 1 cup water, and 2 tablespoons melted unsalted butter for each bag. This recipe was taken from a Gourmet 2000 magazine. It is good for just 2 people as you mix once and use 3 times!

 

 

 

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