Monday, September 5, 2011

The Best Buttermilk Waffles*

5 1/4 c. all-purpose flour

1 T. plus 2 t. baking powder

1 1/4 t. baking soda

1/2 t. salt

5 large eggs, separated

3 1/2 c. buttermilk

1 c. vegetable oil

Combine first 4 ingredients in a large bowl, stirring well. Beat egg yolks; add beaten egg yolks, buttermilk, and oil to flour mixture, stirring until blended.

Beat egg whites at high speed of an electric mixer until soft peaks form; fold into batter.

Pour about 1 1/4 c. batter for each waffle into a hot, lightly oiled waffle iron, spreading batter almost to edges. Cook 5 minutes or until done.

Last waffle recipe you'll ever need.


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