I agree with others that you should substitute for 1/4 of buttermilk (not for the yeast raising, though) and make this the night before. The buttermilk adds a nice flavor (if you like buttermilk, as I do). I did not let this raise for an hour on the counter, but instead put it right in the fridge after I folded in the egg whites (we were grilling outside and I did not want to forget about it). It sat for about 12 hours and was delicious, but I had some left over batter. We finished them the next morning, and I liked them even more (36 hours in the fridge). My waffle iron did not make them crispy, but I eat them with butter and maple syrup, so they weren't going to stay crispy anyway. Thanks for the recipe! Decidedly a keeper.
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I agree with others that you should substitute for 1/4 of buttermilk (not for the yeast...