I love this recipe because it's quick, the leftovers can be bagged and used on other busy days, and it's cheap!
Mix together in bowl:
4 cups Flour
4 TBSP. Baking Powder
2 tsp. baking soda
1 tsp. salt
1 quart buttermilk
2/3 c. vegetable oil
Stir with wire whisk until mostly smooth; a few small lumps are fine.
Heat your waffle iron and cook as directed until golden brown. Mine takes 2/3 cup of batter, but yours may vary. Serve hot with butter and maple syrup, homemade blueberry topping (see recipe below), or sliced fresh fruit like strawberries or bananas.
- Cool extra waffles on a wire rack; freeze two together in ziplock bags for popping in the toaster instead of toast.
- For smaller families, half the recipe! Nina's version makes a ton.
- Add one of the following to your batter, or sprinkly on waffle when you put in the iron to bake:
Chopped pecans or walnuts
Decrease eggs to 4
Use 1/2 c. oil instead of 2/3
Add 1/2 c. sugar to batter with the dry ingredients
Homemade Blueberry Topping
I buy and freeze fresh blueberries in season every summer by tucking each individual blueberry carton in its own ziplock bag for the freezer. They last all year that way, and are quick and easy for incorporating in recipes when you need them.
1 cartoon frozen blueberries
1/2 cup water
1/2 cup sugar
1/2 tsp. cinnamon
Put all ingredients in a small saucepan. Heat to boiling, then lower heat and simmer until berries are 'smushy'. Stir as it cooks; don't let it burn! Add a little more water if needed. Serve warm over waffles or pancakes.