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Belgian Waffles

Reviewed: Jan. 5, 2013
I have always had a problem with the batter "poofing" up enough to fill my Belgian waffle iron - this batter certainly did the trick! I used 3 cups white flour and 1 cup whole wheat pastry flour, plus 1 Tbsp. buckwheat flour and 1 Tbsp cornmeal. Crispy outside, tender inside made for delicious waffles. This recipe made enough for at least 16 waffles - we used the first half of the batter on the first morning, and stored the batter overnight in the fridge for the next morning. Just as good the next day...maybe even better!
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