Buttermilk Waffles


Preheat waffle iron while mixing batter.

Sift before measuring:

2 cups cake flour, all-purpose flour (or Wondra)

Re-sift with:

¼ teaspoon baking soda
1 ½  teaspoons double-acting baking powder
½ teaspoon salt
1 tablespoon sugar

Beat well:

2 egg yolks

Add and beat

1 ¾ cups buttermilk
6 tablespoons melted butter

Make a hole in the center of the sifted ingredients. Pour in the liquid ingredients. Combine them with a few swift strokes. The batter should have a pebbled look, similar to a muffin batter.

Beat until stiff, but not dry:

2 egg whites

Fold them into the batter until they are barely blended.

To bake, you will need a well-conditioned waffle iron. Peter sprays Pam on ours which does facilitate removing waffles in one piece.

Tips on baking waffles:  Don’t wash your waffle iron’s grids; at most spray Pam on as Peter recommends.  Batter for waffles should be heavy in butter, obviating the need for greasing.  When pouring the batter cover the grids surface about two-thirds, not all the way out to the edges.  Waffles are done when all steam has stopped emerging from the crack of the iron.

 Other recipes for waffles:  Joy’s Waffles, our family favorite, Schultes’ Waffles, using vegetable oil rather than butter.


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