Pre-heat the oven to 200° F to keep the waffles warm until there all done.
In a large bowl, mix the first six (dry) ingredients of the waffles using a whisk or large fork. It’s important to mix well so that the leavening gets easily distributed. In a separate medium bowl, beat eggs well. Add the buttermilk, cooled butter, and vanilla and whisk until blended.
Pour the wet ingredients into the dry. Now comes the important part: Mix the wet and dry ingredients together just well enough to make a lumpy mix. It’s important not to over mix.
Let the mixture sit for about 5 minutes while the buttermilk and leavening work their magic. In the end, you will have a thick, airy batter.
Meanwhile warm up your waffle iron. You want it to get nice and hot before you start. Give the iron surface a quick spray of the vegetable oil.
Pour just enough batter to cover the waffle iron surface. (Again, the amount will depend on the area and thickness of your iron.) Cook until it is golden brown. Keep waffles in the oven up to 10 minutes.
Top with warm berry compote (see recipe link).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (219g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 124 (28%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 155.1mg||48 %|
|Sodium 775.4mg||27 %|
|Potassium 330.6mg||9 %|
|Total Carbohydrate 67.8g||20 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 63.7g|
|Protein 13.6g||19 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 443
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