Our GF AP Flour Blend proves once again that gluten-free can taste so shockingly delicious that no one will know breakfast was made without wheat flour! Eric's Buttermilk Waffles are no exception! We sprinkled in toasted pecans as the batter hit the iron, adding a crunchy, nutty bite that paired beautifully with ripe summer peaches and fresh whipped cream.
Makes 7-8 waffles
Ingredients
- 2 cups Eban's GF AP Flour Blend
- 2 tablespoons Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 cups Buttermilk, warmed but not hot
- 1/3 cup Unsalted Butter, melted
- 2 large Eggs, slightly beaten
- 1 teaspoon Vanilla Extract
Directions
- In a medium bowl, whisk the first five (dry) ingredients together.
- In another medium bowl, whisk together the remaining (wet) ingredients until combined.
- Add the dry ingredients to the wet ingredients and whisk until just combined (there will still be lumps). Let the batter rest for about 10 minutes while the waffle iron is heating up.
- Preheat a waffle iron and spray with vegetable oil or brush lightly with melted butter. Pour about 1/3-1/2 cup of batter into the center of the waffle iron (the batter should reach about 1/2 an inch to the edge of the iron.)
- If adding nuts, chocolate chips, fresh fruit or berries, add them as soon as you add the batter to the iron before closing the lid.
- Cook the waffles, one at a time, to your desired doneness (or to the waffle iron manufacturers specifications), until all the batter is used. Keep cooked waffles in a warming oven (about 275 degrees F) until ready to serve with butter, syrup, fresh fruit, whipped cream, even a scoop of ice cream!
