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One of the simplest recipes makes a waffle that’s crunchy on the surface and tender. I really like the results this provides while not having to separate the eggs and taking the time to beat the egg whites! it’ll even be reheated within the toaster for a fast breakfast on the workday.

waffle iron


  • 2 tablespoons sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 cups low-fat buttermilk
  • ⅓ cup melted butter
  • 2 large eggs, lightly beaten
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract


  1. Whisk flour, sugar, leaven, bicarbonate of soda, and salt together during a bowl until evenly combined.
  2. Whisk buttermilk and butter together during a separate bowl; add eggs.
  3. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; add vanilla.
  4. Preheat a waffle iron consistent with manufacturer’s instructions.
  5. Pour enough batter into the preheated waffle iron to succeed in 1/2 inch from the edge. Cook consistent with manufacturer’s instructions.

You can heat the oven to about 250 degrees F (120 degrees C) to 275 degrees F (135 degrees C), and place a rack on a baking sheet to keep waffles warm as you make the whole batch.
Serve hot and can be reheated if needed.