I love buttermilk waffles. This is the buttermilk waffle recipe I tend to make most often. The chopped pecans add a really fun crunch to each waffle—so I encourage you to use them!
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
4 eggs
2 cups buttermilk
¼ cup melted butter
3 tablespoons chopped pecans (if desired)
Combine the flour, baking powder, baking soda, and salt; set aside. In a mixing bowl, beat eggs until light. Add buttermilk; mix well. Add dry ingredients and mix just until dry ingredients are incorporated. Stir in butter. Pour batter onto preheated waffle iron. Sprinkle with a few pecans if desired. Bake until waffles are golden brown.
These are the waffles I made to go with the Chicken and Waffles. They didn't have sugar in so the recipe must be a savory waffle. This recipe raised in the belgium waffle maker really well. They looked complete on both sides. I think next time they should be left in longer to get crispy to go with the chicken. Thanks for sharing!
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