Crisp and light. You can freeze and reheat them in the toaster right from the freezer. The method is classic quick bread. Wet ingredients stirred into dry. I usually use a little more sugar (2-3 T instead of 1 1/2). They can easily be made with nonfat buttermilk. If I only have pint of buttermilk I have combined with 1/2 cup of lowfat or skim. The batter can be made up the night before. It will be very smooth. Leftover batter will also keep 2 to 3 days. Don't forget the salt.
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- 2 1/2 cup(s) all-purpose flour
- 1 tablespoon(s) baking powder plus
- 1 teaspoon(s) baking powder
- 3/4 teaspoon(s) salt
- 1 1/2 tablespoon(s) granulated sugar maybe more?
- 2 whole(s) eggs large
- 2 1/2 cup(s) milk
- 3/4 cup(s) canola oil
- Combine first 3 ingredients in a large mixing bowl
- Combine sugar, eggs, milk, and oil in a smaller bowl whisking.
- Add to the flour mixture, whisking just until dry ingredients are moist
- Cook in a preheated, oiled waffle iron until golden.
This recipe is a personal recipe added by mtturk and has not been tested or endorsed by MyRecipes.
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