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Combine the dry and wet ingredients. Stir gently with a rubber spatula until ingredients are combined. Batter will be a little lumpy. (Do NOT over stir. You'll kill the baking powder.)
Flours – Use a ratio of 1:1, AP flour to Spelt or Whole Wheat. Spelt yields a nuttier flavor which we personally prefer.
Banana – Overripe bananas are perfect for these waffles because they mash up quite nicely into a puree’ that incorporates into the batter. Also, the moisture of the banana and the buttermilk eliminate the need for butter or oil in the batter. I normally use 1 large banana, but if the bananas I have are small, I’ll use 2.
Buttermilk – What can I say? Buttermilk is the best in dishes like waffles, pancakes, and cornbread. It adds a richness and taste that you don’t get with milk. For the milk use 1%, 2% or whole milk. If you don't have buttermilk, use all milk, but expect your waffles to be thin and crispy.
Strawberries – Top theses waffles with just about any fruit you want. Just use what you have. Strawberries and mixed berries are our favorites. Chopped apples or more banana also make good toppings.
Pecans – Pecans are hard to beat. They are best a little toasted. Walnuts and almonds are good, but they are not near as good as pecans.
The maple syrup – Warmed maple syrup is hard to beat with waffles, but you can use whatever you prefer.
Recipe author: MJ of MJ's Kitchen