Waffles have a bad rep for being hard to make; not so. You don\’t need to buy a dry mix, all the
ingredients are in your pantry and it takes less time than making coffee.
Waffles aren\’t that difficult to make from scratch, and the batter can be made a day or two ahead and stored in a sealed container in the fridge. The sour cream or yoghourt used here adds a nice tang rounding out the flavour and means you are making buttermilk waffles without having to buy buttermilk that will sit in your fridge for ages.
By the way… we use a KitchenAid Pro Line Series Waffle Baker
KPWB100 in this video.
2 cups (500 ml) all purpose flour
2 Tbsp (30 mL) sugar
1 Tbsp (15 mL) baking powder
1 tsp 5 mL) pure vanilla extract
1/2 tsp (2 mL) salt
1 1/2 cups (375 mL) milk
1/2 cup (125 mL) sour cream or plain yoghourt
1/2 cup (125 mL) melted butter
In a large bowl combine dry
ingredients and mix until moist, some lumps may remain.
Bake according to the directions on your waffle iron.
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