James River Waffles
Yield
8 servingsPrep
10 minCook
20 minReady
30 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | large |
eggs
separated |
|
2 | cups |
buttermilk
|
|
2 | cups |
all-purpose flour
|
|
½ | teaspoon |
salt
|
|
2 | teaspoons |
baking powder
|
|
1 | teaspoon |
baking soda
|
|
6 | tablespoons |
butter
melted |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | large |
eggs
separated |
|
473 | ml |
buttermilk
|
|
473 | ml |
all-purpose flour
|
|
2.5 | ml |
salt
|
|
1E+1 | ml |
baking powder
|
|
5 | ml |
baking soda
|
|
9E+1 | ml |
butter
melted |
Directions
Beat egg yolks until light.
Stir in 1 cup buttermilk.
Sift together dry ingredients and beat into yolk mixture.
Stir in remaining buttermilk and butter.
Beat egg whites until stiff and fold in. Bake in hot waffle iron.