Buttermilk Waffles


3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/4 cup sugar

4 eggs

2/3 cup canola oil

2 1/2 cups buttermilk

2 teaspoons vanilla extract


One serving/slice provides approximately: Calories/serving: 426 , 11 g Protein, 46 g Carbohydrates,   1g Fiber,   22g Fat (3 g Saturated),   98 mg Cholesterol,  317  mg Sodium

**Recipe provided to the Wheat Foods Council by Gemma Stafford, Bigger Bolder Baking.

Buttermilk Waffles


In a large bowl combine flour, baking powder, baking soda, salt and sugar.

In a jug, whisk together eggs, oil, buttermilk, and vanilla extract. Whisk together the wet and the dry ingredients. Whisk while you spell out W.A.F.F.L.E.S, or 7 times roughly. A few Lumps and bumps are all good. Just like pancake batter, they work themselves out while the batter rests. Refrigerate for 10 minutes.

Pre-heat your waffle iron to medium heat then generously butter or grease it. Spoon roughly 1/4-1/3 cup of batter into a preheated waffle iron.

Cook the waffles until golden and crisp. (all waffle irons are different but roughly around 3-4 minutes)

**TIP: Resist the urge to open the waffle iron while cooking so you don’t let out all that lovely steam that will give you a crisp, brown waffle.**

Once cooked remove from the waffle iron and set aside. Repeat this process until all of the batter has been used.

To serve:

Stack the waffles, top with butter, maple syrup and enjoy! Cover and store in the refrigerator for 1 day.

Servings: 8