Use as a base for appetizers – Karen’s Southern Pecan Chicken & Waffles with Collard Saute and Bourbon- Maple Drizzle. Each waffle will make 12 appetizer portions.
- 1 ¾ cups buttermilk
- 2 large eggs
- 3 tablespoons melted butter, cooled slightly
- 3 tablespoons neutral oil*, expeller pressed
- 2 teaspoons cane sugar
- ¼ teaspoon sea salt
- 1 ¼ cups flour
- ½ cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
Heat a waffle iron.
Whisk together the first 6 ingredients (buttermilk through salt) in a medium bowl until creamy and frothy.
Add the dry ingredients – the two flours, baking powder and baking soda. Whisk the batter until somewhat smooth, a little lumpy is okay.
Oil the waffle iron if needed and add 1/4 of the batter, smoothing. Close and cook until golden (the waffles will be cut and reheated).
Repeat with remaining batter.
For my Chicken & Waffle Appetizer, cut each waffle in quarters, then each quarter into 3 triangular wedges – making 12 appetizer sized portions.
I like to cut 1/2″ off of each point.
I recommend these ad-ins** to the batter –
1/2 of a large apple, grated and squeezed dry in paper towels.
1/2 t. dried (or fresh) thyme in the batter, or sprinkled over each waffle before closing and cooking.
See Recipe: Karen’s Pecan Chicken & Waffles with Collard Saute and Bourbon- Maple Drizzle.
Each waffle will make 12 appetizer portions.