![]() This warms the waffles and crisps up the edges a little. I like to warm a frozen waffle in the over at 350° for 3-5 minutes. To freeze waffles that you have already baked, allow the waffles to cool before moving them to a gallon freezer storage bag. To make fresh waffles, simply warm your waffle iron and scoop batter directly from the refrigerator. Store leftover waffle batter in an airtight container in the refrigerator for 2-3 days. Mine has a little orange light that turns off when the waffle is ready. Cook waffles, following the directions on your waffle maker. Once the waffle iron is warm, use a measuring cup or ladle to pour a circle of batter onto the hot waffle iron. Then make a small well in the center of the dry ingredients and add all the wet ingredients: buttermilk, vegetable oil, an egg, and vanilla. Spray the iron with a little bit of canola oil or nonstick cooking spray. Start the waffles by combining all your dry ingredients: flour, corn starch, sugar, baking soda and powder, and salt, in a large bowl and whisking them together. You want the batter to be smooth enough to pour or drizzle onto your waffle iron.Ĭhoose your favorite waffle iron and turn it on to warm up. If the batter feels too thick to you, add a splash of milk and mix again. In a large bowl add the flour, sugar, baking soda, and salt. The batter may be slightly lumpy which is okay. Add the liquid ingredients with the dry ingredients and mix until just combined. ![]() Mix the liquid ingredients until well combined.
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