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Quick breads or yeast breads need to always have the ingredients measured precisely. Use a knife to level the flour, salt or baking powder since baking is relying on the chemistry. When you have an ingredient 'heaping' you have changed the chemistry!
Bread Recipes
Banana Bread RecipeMolasses Banana Bread Recipe
Biscuits Recipe
Cornbread Recipe
Buttermilk Pancakes Recipe
Crepes Recipe
Buttermilk Waffles Recipe
Granola Cereal Recipe
Blueberry Muffins Recipe
Basic Sweet Yeast Bread Recipe
Apricot Bread Filling Recipe
Date Bread Filling Recipe
Pina Colada Bread Recipe
Crescent Rolls Recipe
Cinnamon Rolls Recipe
Potato Bread Recipe
Herb Bread Recipe
Wheat Bread Recipe
Honey Wheat Bread Recipe
Buttermilk Waffles
This Buttermilk Waffles recipe can be weekend breakfast or supper.
2 cups flour
1/3 cup sugar
3 tsp baking powder
1 tsp baking soda
1 tsp salt
½ cup melted butter or oil
2 cups buttermilk*
2 eggs
Preheat griddle. In a mixing bowl mix up the dry ingredients of flour, sugar, baking powder, baking soda and salt with a fork. In a small bowl beat the eggs with a fork and add the buttermilk and slightly cooled melted butter or oil.
Add this to flour mixture and stir just until smooth, do not over mix batter. Lightly grease the griddle. Pour the batter from a pitcher onto the center of the griddle until it spreads out about 1 inch from the edge and close the lid.
Do not open until it stops steaming or the signal light tells you it is done depending on your waffle iron. Use a fork to loosen the waffle from the iron and transfer to a warm plate. Close the lid and let the griddle reheat a bit before pouring in batter for the next waffle.
*Put 2 tbls of lemon juice or vinegar in the measuring cup and fill with fresh milk to the 2 cup mark and let stand about 5 minutes as a substitute for buttermilk.
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