Monday, October 18, 2010

Whole Wheat Buttermilk Waffles

A great from-scratch recipe for waffles that can also be used for pancakes.  Buttermilk adds a unique flavor to these waffles.  Traditional buttermilk was the liquid that was left over after churning butter, but modern cultured buttermilk is made by the addition of lactic acid bacteria. This bacteria thickens the milk and gives it a tart taste. Modern cultured buttermilk is much thicker than traditional.

Whole Wheat Buttermilk Batter
  • 1 cup whole wheat flour
  • 1 cup regular flour
  • 2 cups scalded and cooled buttermilk
  • 2 eggs beaten
  • 1/4 cup regular milk
  • 1/4 cup salad oil
  • 2 TBSP sugar
  • 1 tsp baking soda
  • 1/2 tsp salt

In a large bowl, combine buttermilk and flours. Beat until well blended. Let sit for 30 minutes, or cover and place in refrigerator overnight.

Beat together eggs, milk and salad oil. Add to flour mixture and stir until blended. Combine sugar, salt and baking soda. Stir into batter until well blended and let stand for 5 minutes. 
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