Light ‘N Crispy Buttermilk Waffles

A true family favorite, made in the same yellow Pyrex bowl since the “Sunset’s Cook Book of Favorite Recipes” came out in 1970. It’s the only recipe my Dad has committed to memory, and since he is in charge of Sunday breakfast, this brightens the table at least one Sunday a month!

Light 'N Crispy Buttermilk Waffles

  • Servings: 8 waffles
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1 cup (120 g) unbleached all-purpose flour
1 cup (90 g) rolled oats
1/2 cup (78 g) cornmeal
2 T (24 g) baking powder
1/2 tsp (3) table salt
3 cups (672 g) whole milk buttermilk
1/2 cup (108 g) canola oil
2 large eggs (114 g)

Put the dry and wet ingredients into two separate bowls and stir well, then add together and mix until thoroughly combined.

Let the bowl sit at room temperature for ten minutes to allow the baking powder to activate and get bubbly. Preheat a waffle iron and using a scrunched up paper towel, lightly wipe both waffle panels with ghee (canola oil or butter also work well).

Follow instructions on your waffle iron. They usually take 3-4 minutes each, so have a 250° F/121° C oven preheated and a platter ready to receive them as they come out of the iron.

Delicious served with warm maple syrup over a frizzle of butter or with fresh, in-season fruit. NOM!

Sunset’s Cook Book of Favorite Recipes

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