Classic Buttermilk Waffles
These delicious waffles are the best for those cold days, warming up your belly with this recipe night or day. Eaten savoury with smoked salmon scrambled eggs or the usual sweet toppings.
Equipment
- Waffle Iron
- Bowl
- Jug
Ingredients
- 2 cups Self-raising flour
- 1 tsp bicarb soda
- 2 tsp sugar
- 2 eggs
- 90 g butter + extra for cooking
- 440 ml buttermilk 1 ¾ cups
- Pinch of salt
Instructions
- Preheat your waffle iron and take the buttermilk out of the fridge to unchill*.
- Sift flour, bicarb soda, sugar and salt into a large bowl. Give it a quick whisk and make a well in the centre.
- Melt the butter and let cool until warm. Place in fridge if need to.
- Meanwhile, whisk eggs and buttermilk together in a bowl. Once the butter has cooled, whisk into the eggs and buttermilk.
- Gradually pour the wet ingredients into the well, whisking until just smooth. Set aside for 10 minutes.
Notes
*The buttermilk needs to come to almost room temp while the butter needs to cool because adding the hot butter to the cold buttermilk with turn the butter into solids. Making it increasingly harder to make a smooth consistent batter.