Granny Ann's Bread / Waffle
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Buttermilk Waffles
or GLUTEN-Free Waffles
2 cups (10 ounces) unbleached all-purpose flour (OR)
2 1/3 cups of King Arthur Gluten Free Flour (gluten free cooking)
1 tablespoon sugar
3/4 teaspoon salt
1/2 cup dried buttermilk powder
1/2 teaspoon baking soda
1/2 cup sour cream
2 large eggs
1/4 teaspoon vanilla extract
1/4 cup vegetable oil
1 1/4 cup unflavored seltzer water****
***(Use extreme caution when opening. Under pressure)***
Preheat your oven to 250 F with a rack in the middle
position. Place a wire rack in a rimmed baking sheet and place baking sheet in the oven.
In a large bowl, whisk together the flour, sugar, salt, buttermilk powder and baking soda, set aside.
In a medium bowl whisk sour cream, eggs, vanilla, and oil.
Gently stir the seltzer into the wet ingredients. Make a well in the center of the DRY ingredients and pour in the WET ingredients. Use a rubber spatula to gently fold the dry ingredients into the wet - the batter should be lumpy with streaks of flour so DON'T over mix.
Heat your waffle iron and bake the waffles according to instructions by manufacture. Transfer cooked waffles to the rack in the warm oven and hold up to 10 minutes before serving.
Waffles can also be frozen and then warmed in the oven on a cooking sheet.
Have a great day!
Granny Ann
TIPS:
How to make buttermilk when you don't have any or don't use buttermilk daily.
USE 1 Tablespoon of lemon juice or vinegar plus sweet milk to make 1 cup (let stand for 5 minutes before using)
NOTE:
The pre-packaged cornbread mixes are very good and they are quick & easy to fix in a pinch. Just try different brands until you find one you like. Of course, nothing is as good as homemade cornbread.
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Maple Syrup
2 cup light corn syrup
1 cup lt. brown sugar
1 cup water
Mix all together in a small - medium sauce pan and cook over medium low heat until
sugar has completely dissolved. Remove from heat.
ADD: 1/4 teaspoon maple flavoring, mix well. Let cool and store in syrup container and keep in refrigerator.
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