Old Favorites For Baking: Waffle Mix
On my last trip to Belgium I had the pleasure of sitting down and enjoying a warm plate of waffles. Despite all the touring I did I must say the waffles were so good they made a lasting impression. This mix invokes the flavor of Belgian bakers of old who created a light and airy breakfast confection. Our buttermilk waffle mix is characterized by a thin, crisp shell and a moist interior. The package prepares 4 large servings.
Mix the contents of the bag with
- 2 TBSP VEGETABLE OIL
- 1 CUP MILK
- 1 TBSP LEMON JUICE
- 2 EGGS
- 1/4 CUP OF WATER
Preheat waffle iron according to manufacturer's directions. Add lemon juice to milk to create buttermilk. In a medium bowl beat together eggs and oil, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
Ingredients: Corn, Arrowroot and Rice Flours, baking powder, and kosher salt.
Photo Credit: Justin Hansen
Help, The recipe above says"beat eggs and melted butter" yet there is no butter listed. How much butter are you supposed to melt?
Posted by: Joanne | 08 October 2011 at 08:13 AM