Recipe by empebi
"An easy waffle recipe that results in a nice crisp outside, and tender middle waffle.
I love the results this gives while not having to separate the eggs and take time to whip egg whites! These will also reheat in the toaster for a quick work day breakfast."
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eggs, lightly beaten
The buttermilk really yields a very nice waffle. Definitely will be making again.
We like the look but the flavor was bland for us.
Bulk making waffle day--I doubled the recipe. I only made one change, I used half whole wheat/half AP flour. After all the dry ingredients were folded into the wet, I noticed that the batter seemed to be quite thin. I ended up adding an additional cup of AP flour. These puffed up nicely and turned out well. Using half whole wheat flour made them sturdier and more filling. I will use this recipe again.
Very nice. I used half whole wheat flour, and still came out great.
Perfect. Didn't change a thing. Made 4 large waffles.
These waffles turned out well in the waffle iron but tasted too eggy.
An uncomplicated recipe that produces a tender waffle
Made these a few times now with new waffle maker - family loves them! Make a double batch then freeze. They toast up really well. Thanks for the recipe - they're kind of addicting even without syrup!
* Percent Daily Values are based on a 2,000 calorie diet.
Tender and Easy Buttermilk Waffles
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 117
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