Waffles - Grandma B's Best Ever Waffles
November 03, 2011
"My grandma always said these were the best waffles ever, and I have to agree! A family favourite that is a must make when we gather for special weekends. These awesome tasting waffles are crisp on the outside, light, moist and tender in the inside and so easy to make. Served with a variety of toppings our favourite being strawberries and whipped cream."
- Serving Size: 1 (165.5 g)
- Calories 394.6
- Total Fat - 25.4 g
- Saturated Fat - 14.9 g
- Cholesterol - 179 mg
- Sodium - 960.9 mg
- Total Carbohydrate - 31.4 g
- Dietary Fiber - 1 g
- Sugars - 3.6 g
- Protein - 10.2 g
- Calcium - 255 mg
- Iron - 1.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Note - if you do not have buttermilk or sour milk measure 2 tablespoons vinegar into a 2-cup measuring cup fill to the two-cup mark with sweet milk, let stand while you prepare other ingredients
Sift together flour, baking powder, baking soda, and salt
Combine buttermilk or sour milk and well beaten eggs, adding the milk and eggs to dry ingredients, beat until smooth with a hand mixer or electric mixer on high speed.
Stir in melted margarine or salad oil.
Bake in preheated waffle iron until crisp and golden.
Serve with your favourite toppings.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If you don't have buttermilk, you can make sour milk by combining 2 tablespoons of vinegar with 2 cups of sweet milk.
- For the melted butter, you can also use salad oil as an alternative.
- For the all-purpose flour, substitute oat flour for a gluten-free option. The benefit of this substitution is that those with gluten sensitivities or intolerances can still enjoy this recipe.
- For the buttermilk, substitute plain yogurt for a healthier option. The benefit of this substitution is that it provides a lower fat and higher protein alternative that still gives the waffles a moist and tender texture.
Chocolate Chip Waffles Add 1/2 cup of chocolate chips to the wet ingredients before combining with the dry ingredients. Bake as directed.
Bacon and Egg Breakfast Casserole - This savory casserole is the perfect accompaniment to Grandma B's Best Ever Waffles. It's a great way to add protein and flavor to the meal, and it's easy to make ahead of time!
Fresh Fruit Salad: A light and refreshing fruit salad is a great way to balance out the savory flavors of the casserole. It adds a burst of sweetness and a healthy dose of vitamins and minerals to the meal. Plus, it's easy to make and can be prepared in advance!
FAQQ: What type of milk should I use for this recipe? A: For this recipe, you should use buttermilk or sour milk. If you do not have buttermilk or sour milk, you can use sweet milk with 2 tablespoons of vinegar. Let the milk and vinegar stand for a few minutes before adding it to the other ingredients.
Q: What type of sugar should I use for baking? A: For baking, it is best to use granulated white sugar or caster sugar. Brown sugar can also be used, but it will give the baked goods a slightly different flavor and texture.
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Fun Fact 1: Waffles have been around since the Middle Ages, when they were served as a sweet treat. The first waffle recipe appeared in a French cookbook in the 1400s, and by the 1700s, waffles had become a popular breakfast food in the United States.
Fun Fact 2: Waffles have been enjoyed by famous people throughout history. George Washington was known for enjoying waffles for breakfast, and Thomas Jefferson was said to have brought a waffle iron back from France to the United States.