Gaufres classiques au buttermilk

Source :

Note : Je remplace 1/4 tasse de farine par de la semoule de maïs.

Pour un adulte et 2 enfants, nous faisons une demi-recette, car les gauffres sont meilleures fraîchement cuites.

Ingrédients :

  • 2 large eggs
  • 1 3/4 cups buttermilk
  • 1/2 cup (1 stick) butter, melted and cooled to room temperature
  • 2 teaspoons vanilla
  • 2 cups Round Table Unbleached Pastry OR 1 3/4 1/2 cups King Arthur Unbleached All-Purpose Flour + 1/4 cup cornmeal
  • 2 tablespoons sugar (leave this out if you want savory waffles, such as the type you’d use as a base for creamed chipped beef or fried chicken)
  • 2 teaspoons baking powder
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1/2 cup pecan meal or almond flour (optional)

Directions :

  1. In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter or margarine and vanilla.
  2. In another bowl whisk together the dry ingredients.
  3. Combine the wet and dry ingredients just until almost smooth.
  4. Spray your waffle iron with a non-stick cooking spray before preheating it (ou de l’huile d’arachides sur un papier essuie-tout).
  5. For an 8-inch round waffle iron, use about 1/3 cup batter.
  6. Cook for 2 to 3 minutes, until the iron stops steaming. 

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