The Waffle is a classic, originating in Belgium; this version perfected in the American South. Paired with butter and syrup, fresh fruit, nuts, chocolate or ice cream, they’re wonderful. The soldiers of WWI, fighting in the battlefields would take whatever little time they could in Brussels, where these waffles were the best food they could often find. It was soldiers from the South who brought the recipes back home after the war – an unsung act of our veterans.
- 3/4 Cup all-purpose flour
- 3/4 Cup whole-wheat flour
- 2 teaspoons baking powder
- 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 Tablespoons sugar
- 3 eggs
- 1 1/2 Cups buttermilk
- 3/4 Cup melted butter; cooled
- 1/4 Cup milk; more if needed
- Pour flour into mixing bowl and add other dry ingredients. Using fork, stir to blend.
- In another large bowl, beat eggs until well blended. Stir in buttermilk and melted butter. Add flour mixture and stir again, until well mixed. The batter should flow smoothly from a spoon into the hot waffle iron. If needed, add more milk to thin batter.
- Bake waffles until golden-crisp in a waffle iron. They take only minutes each.
Exchanges: 9 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 30 Fat; 2 Other Carbohydrates.
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