The night before:
1. Melt butter in 1 cup milk in sauce pan over medium-low heat. Add remaining 3/4 cup milk to cool mixture.
2. Whisk together dry ingredients, then whisk milk/butter mixture into dry ingredients.
3. In small bowl, beat eggs and vanilla until combined, then add to rest of ingredients. Cover and refrigerate overnight.
1. Stir batter, then use approx. 1 cup per large waffle.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (256g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 277 (45%)|
|Amt Per Serving||% DV|
|Total Fat 30.8g||41 %|
|Saturated Fat 17.5g||88 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 280.4mg||86 %|
|Sodium 116.9mg||4 %|
|Potassium 375.1mg||10 %|
|Total Carbohydrate 64.8g||19 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 61.9g|
|Protein 18.4g||26 %|
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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: 611
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