Waffles, tasty waffles with lots of syrup

Use 1 tsp. vanilla extract, 2/3 cup cocoa powder, 1-1/4 tsp. baking soda, 1 tsp. salt, 1/4 tsp. baking powder, 1 to 2 (16 ounces each) cans vanilla frosting, A 20-foot thick impermeable clay layer...

Waffles, tasty waffles with lots of syrup

Postby Strychnon » Thu Mar 10, 2016 9:48 am


2 large eggs
397g buttermilk
113g butter, melted and cooled to room temperature
2 teaspoons vanilla extract
213g pastry flour OR 206g unbleached AP flour
25g sugar*
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup pecan meal or almond flour, optional; for flavor
*Leave out the sugar if you want savory waffles, such as the type you'd use as a base for creamed chipped beef or fried chicken


  • In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla.
  • In a separate bowl whisk together the dry ingredients.
  • Combine the wet and dry ingredients, stirring just until nearly smooth; a few small lumps may remain.
  • Spray your waffle iron with a non-stick cooking spray before preheating it. Cook waffles according to the manufacturer's directions. For an 8" round waffle iron, use about 1/3 cup batter; cook for 2 to 3 minutes, until the iron stops steaming.
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