"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Buttermilk Waffles Recipe

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

Tina Loftin Smith
Added: Tuesday, November 25, 2008


2 cups flour, sifted before measuring
1 tsp baking powder
tsp baking soda
tsp salt
1 tbsp sugar
2 large eggs, separated
1 cups buttermilk
6 tbsp butter, melted and cooled
tsp almond extract

Sift together flour, baking powder, sugar, and salt. Place in a large bowl and set aside.
Separate eggs into medium bowls and set aside.
Add buttermilk, melted butter and almond extract to egg yolks, beat until well combined.
Add to flour mixture, stir until just combined. (should be lumpy)
Beat egg whites with an electric mixer until stiff peaks form.
Gently fold egg whites into flour mixture with a rubber spatula. DO NOT overmix.
Pour to 1 cups batter onto grids of waffle iron. Close lid, DO NOT open during baking.




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