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Delicious buttermilk waffles: Use as a base for appetizers – Karen’s Southern Pecan Chicken & Waffles with Collard Sauté and Bourbon- Maple Drizzle.

Karen’s Buttermilk Waffles

Use as a base for appetizers – Karen’s Southern Pecan Chicken & Waffles with Collard Sauté and Bourbon- Maple DrizzleEach waffle will make 12 appetizer portions.

Home made waffles… yum! Add a good dose of whole wheat flour to the batter, some grated apples and thyme makes it special

Delicious buttermilk waffles: Use as a base for appetizers – Karen’s Southern Pecan Chicken & Waffles with Collard Sauté and Bourbon- Maple Drizzle.

Ingredients

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

add-ins**

Instructions

1

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.

2

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.

3

See Recipe: Karen’s Pecan Chicken & Waffles with Collard Saute and Bourbon- Maple Drizzle.

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