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Add a photoButtermilk makes baked products divine, and this is the way I use it in waffles. White whole wheat flour or whole wheat pastry flour can be subbed to boost nutrition. Lazy soul that I am, I mix the batter in a blender and use that as a pitcher to pour them conveniently. I freeze extra waffles for a quick into-the-toaster breakfast. Just add maple syrup, butter and some ham or bacon and you’ve got a wonderful weekend breakfast. (This is the buttermilk and whole grain version of my Best Crispy Waffles on this site - see "Useful Links" below.)
Ingredientes
- 1 3/4 cups buttermilk
- 2 eggs
- 1/3 cup canola oil
- 2 cups flour (white whole wheat, whole wheat pastry flour or all-purpose work fine)
- 1 tablespoon sugar
- 1 ½ teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
Direcciones
- Heat waffle iron to desired temperature.
- In mixing bowl or blender container, mix buttermilk, eggs and oil together on medium high.
- In another bowl stir together flour, sugar, baking powder, baking soda and salt until blended.
- Add dry mixture to liquid on medium speed just until blended, stopping and scraping sides as needed initially. (Do not overbeat.)
- Grease or spray waffle iron (if recommended according to manufacturerâs directions).
- Bake waffles to desired doneness. Cool waffles on wire racks.
- Yield: 4 large waffles; 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 8 servings | |
| Calories 237 | |
| Calories from Fat 97 | 41% |
| Total Fat 10.96g | 14% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.04g | |
| Cholesterol 49mg | 16% |
| Sodium 499mg | 21% |
| Potassium 129mg | 4% |
| Total Carbs 28.07g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 4.31g | 3% |
| Protein 6.39g | 10% |
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