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Categories:
all-purpose buttermilk sugar baking powder baking soda salt eggs water unsalted butter vegetable oil
Viewed: 46 - Published at: 3 years agoIngredients
- 3 cups all-purpose flour
- 3/4 cup dried powdered buttermilk
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3 large eggs
- 3 cups water
- 6 tablespoons unsalted butter, melted
- vegetable oil
Method
- Sift together flour, dried powdered buttermilk, sugar, baking powder, baking soda, and salt.
- Refrigerate this "from-scratch mix" in plastic storage bags until youre hungry for waffles.
- (It will keep for 1 month.)
- On a waffle morning, whisk eggs in a large bowl until blended, then whisk in water and melted butter.
- Whisk dry ingredients into liquid mixture just until smooth.
- Brush a preheated waffle iron lightly with vegetable oil and spoon batterabout 2 cups for 4 wafflesin iron, spreading quickly.
- Cook waffles according to manufacturers instructions, transferring as cooked to rack of a preheated 250F oven to keep warm.
- (If you dont intend to use the entire mix at once, divide dry-ingredient mixture into thirds and transfer to 3 sealable plastic bags to refrigerate.
- You will need 1 egg, 1 cup water, and 2 tablespoons melted unsalted butter for each bag.)
