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Buttermilk Waffles
Ingredients
- 1⅓ cups Pancake & Waffle Mix
- 1 cup room-temperature water
- 1 large egg
Directions
- Mix pancake mix as directed on package.
- Let stand 5–10 minutes to allow batter to thicken.
- Heat waffle iron to medium–medium-high setting. Brush iron lightly with coconut oil.
- When iron is fully heated, scoop batter onto griddle with large ice cream scoop.
- Close lid; allow to cook 2–3 minutes until waffle is cooked through.
- Place finished waffle on plate; serve immediately with butter and your favorite syrup.
- To keep waffles warm until serving, place waffles on parchment-lined cookie sheet in preheated 290°F oven.
Baker’s Note: Before serving, add a dollop of yogurt, creme fraiche, or whipped cream + fresh fruit and slivered almonds to finished waffle.
Buttermilk Pancakes
Ingredients
- 1⅓ cups Pancake & Waffle Mix
- 1 cup room-temperature water
- 1 large egg
Directions
- Measure 1⅓ cups of mix into a medium bowl. In a small bowl, whisk water and egg, then add to mix and whisk to blend batter thoroughly. Let stand 10 minutes.
- Heat griddle to 375°F and brush with oil. You’ll know it’s ready when a drop of water sizzles and disappears.
- Pour batter into 4-inch rounds and cook until tops are filled with bubbles and bottom is browning.
- Flip once and cook until done. Enjoy with your favorite toppings.
