Tried and True Waffles – Recipes From Southmoreland on the Plaza

Recently I read an article testing modifications to waffle batter in order to achieve a light crispy texture. The two modifications of note were the use vegetable oil instead of butter and incorporating club soda as part of the liquid. So, I thought I was test my own version. For those of you who currently have the Southmoreland “Tried and True” cookbook, I modified the Blueberry Buttermilk Pancake recipe found on page 71 to come up with the following waffle recipe:

2 C Flour
4 T Sugar
1 T Baking Powder
1 t Baking Soda
1/2 t Salt
1 1/2 C Buttermilk
1/2 C Club Soda (or any sparkling water)
2 Eggs
4 T Vegetable Oil
1 T Vanilla Extract

Preheat the waffle iron according to the manufacturer’s instructions. Combine dry ingredients in a bowl and whisk to blend. In a separate bowl, combine wet ingredients. Add dry ingredients to the wet and fold until well combined but still slightly lumpy. Ladle batter onto a generously greased hot iron and cook until golden brown. Place cooked waffles on a cooling rack and into a warm oven until ready to serve. Serve with warm maple syrup or strawberries and whipped cream.

Mark Reichle and Nancy Miller Southmoreland on the Plaza

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