Easy Buttermilk Waffles 酪乳格子松饼

Nice crisp on the outside and tender in the middle of the waffles, I love this easy recipe that does not require separate eggs and not having to whip egg whites. By adding buttermilk in the waffles, the result is fantastic, taste is good to serve as savoury or sweet waffles. 

This video shows the crispiness of the freshly made buttermilk waffles:

This video shows the crispiness of the reheated buttermilk waffles on day 3:

These waffles store well in the freezer, reheat in the toaster for a quick breakfast or afternoon snacks. Reheated waffles are as good as the freshly made one, still crisp and yummy!

Ingredients: yield 10 waffles 
材料

200g All Purpose Flour 中筋面粉 200克

2 tsp Baking Powder 发粉 2小匙

1 tsp Baking Soda 小苏打 1小匙

1 tsp Salt 盐 1小匙

50g Extra Fine Ground Almond 杏仁粉 50克

30g Castor Sugar 细砂糖 30克

113g Unsalted Butter, melted 牛油 113克， 溶化

2 Egg, 60g each 鸡蛋 2粒

400g Buttermilk 酪乳 400克

2 tsp Vanilla Extract 香草精 2小匙

Made buttermilk waffles for breakfast using my new waffle maker. 
Photo updated: Dec 2022

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如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Sift all dry ingredients, set aside. In a mixing bowl, add in egg, buttermilk, melted butter and vanilla extract, mix well using a hand whisk. 
粉类过筛，备用。将鸡蛋，牛油，酪乳和香草精拌均。

2. Combine wet and dry ingredients.
所有材料混合。

3. Mix well using a hand whisk.
拌均。

4. Grease the waffle iron, preheat the waffle iron. Pour about 1/3 cup of batter onto each iron pan.
松饼机涂少许油，预热。倒入1/3杯面糊 x 2

5. Cover and cook for about 4 minutes or until fully cooked and crisp. Serve right away or let it cooled completely on the rack, wrap in a zip lock bag and store in the freezer. Reheat in the toaster before serve. 

盖上，烘烤4分钟或至熟透香脆。即可。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & FOLLOW Miki's Food Archives Facebook page to receive more recipe updates. Remember to favourite my pages if you wish to see my post on your news feed. Enjoy!
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