Buttermilk Waffles Recipe

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Buttermilk Waffles Ingredients

BUTTERMILK WAFFLES

2 cup flour
2 tsp baking powder
1 tbsp sugar
1/2 tsp salt
1/2 cup chopped cashews
2 eggs
1 3/4 cup buttermilk
4 tbsp melted butter
2 egg whites

BLUEBERRY TOPPING

3 tbsp sugar
2 tbsp lemon juice
3 tbsp water
1 pt blueberries

A Recipe for
Buttermilk Waffles

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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This Recipe for Buttermilk Waffles is one of thousands in the Recipes-to-go Meal Cookbook.

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This is a recipe for Buttermilk Waffles from the recipe cookbook of Recipes-to-go (Meal)

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Buttermilk Waffles

Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on.
George Bernard Shaw

Buttermilk Waffles Directions

COMBINE FLOUR, BAKING POWDER, sugar, salt and cashews in a mixer. Add
the eggs and buttermilk and mix at medium speed until smooth. Add the
melted butter and mix until incorporated. In another bowl, beat the
egg whites until stiff and fold into the batter. Heat your waffle
iron and cook your waffles as usual. BLUEBERRY TOPPING: COMBINE THE
SUGAR, LEMON AND WATER in a 1 quart pot and cook over medium heat
until the sugar melts. Pour in the blueberries and cook, stirring,
for 1 minute. Pour into a bowl and let cool before serving.

Serves: 4

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Buttermilk Waffles Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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