My grandmother used to make the most delicious waffles. I inherited this wonderful recipe. It calls for 4 eggs to make just 8 waffles. That recipe has been officially off the menu since my husband was diagnosed with an egg allergy. But we still would like to enjoy the occasional waffle and I have been determined to find a way to make an egg-free version. After many attempts, I think I finally have a recipe worthy to share on my blog. I don't even really remember cooking waffles with egg in them, but I do think these have a tendency to stick to the waffle iron a little more. I would highly recommend using a
nonstick waffle iron and brushing the heated iron with a little additional oil in between each waffle. My waffles, still stuck some but I found they released pretty easily when loosened with a fork.
If you like these buttermilk waffles, try this recipe for
pancakes.
Buttermilk Waffles
2 c all-purpose flour
3 T sugar
1 T baking powder
½ t salt
1 c buttermilk
1 c skim milk
1/3 c oil
Preheat waffle iron. Mix
together the flour, sugar, baking powder and salt. Using a stand mixer or electric mixer, gradually
add milks and oil, while blending on low.
Scrap sides of the bowl to ensure all dry ingredients are being
incorporated. Then mix on medium speed
until blended through. Brush waffle iron
with additional oil in between each waffle.
Pour about ½ cup batter onto a waffle iron heated to medium heat. To help with sticking, try to avoid getting
too much batter in your waffle iron. If
it oozes to the edge while cooking, it is more likely to stick. Makes about 8 waffles.
