Ingredients
- 4 3/4 ounces all-purpose flour, approximately 1 cup
- 4 3/4 ounces whole-wheat flour, approximately 1 cup
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 3 whole eggs, beaten
- 2 ounces unsalted butter, melted
- 16 ounces buttermilk, room temperature
- Vegetable spray, for waffle iron
Directions
Preheat waffle iron according to manufacturer's directions.
In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree oven until ready to serve.
Per waffle: Calories: 316 ;Total Fat: 11.5 grams; Saturated Fat: 6 grams; Protein: 11 grams; Total carbohydrates: 44 grams; Sugar: 10 grams; Fiber: 3 grams; Cholesterol: 129 milligrams; Sodium: 623 milligrams
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By ArtB3
Kissimmee
on March 24, 2013
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Did anyone else get a very, very thin batter? I assumed "16 oz buttermilk" meant 2 cups, as in liquid ounces--was I supposed to go by weight like the dry ingredients? I've never had this problem with AB's recipes before. Advice? Suggestions? Thank you!
By d4food
CA
on November 06, 2012
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Our go-to waffle recipe! Delish.
By raquelcastellanos5
Missoula, MT
on July 24, 2011
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Absolutely loved these, I made them with wild strawberries in the batter. My kids loved them!
Read all 16 reviews