Waffles

Name: Waffles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: about 8 waffles
Ingredients: 1 cup (250 ml) unbleached all-purpose flour; 1/4 cup (60 ml) cornstarch; 1/2 teaspoon (2.5 ml) baking powder; 1/4 teaspoon (1 ml) baking soda; 1/4 teaspoon (1 ml) salt; 2 eggs; 3 tablespoons (45 ml) brown sugar; 1/4 cup (60 ml) canola oil; 1 cup (250 ml) buttermilk

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Preparation 10 min
Cooking 20 min
Makes about 8 waffles
Freezes Yes

Vegetarian
Nut-free

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Ingredients

- 1 cup (250 ml) unbleached all-purpose flour
- 1/4 cup (60 ml) cornstarch
- 1/2 teaspoon (2.5 ml) baking powder
- 1/4 teaspoon (1 ml) baking soda
- 1/4 teaspoon (1 ml) salt
- 2 eggs
- 3 tablespoons (45 ml) brown sugar
- 1/4 cup (60 ml) canola oil
- 1 cup (250 ml) buttermilk

Preparation

- In a bowl, combine the flour, cornstarch, baking powder, baking soda and salt. Set aside.
- In another bowl, whisk together the eggs and sugar for about 5 minutes or until they turn pale, form a ribbon, and triple in volume. Gradually whisk in the oil. With a spatula, add the dry ingredients alternately with the buttermilk until the mixture is just moistened (there will be some lumps of flour). Let stand for 10 minutes.
- Preheat a waffle iron. Pour about 250 ml (1 cup) of batter at a time (for two waffles) and close the device (or as recommended by the manufacturer). Bake for about 5 minutes or until golden brown. Keep warm. Repeat with the remaining batter. Serve with strawberry sauce as a dip.

Note from Ricardo

Variation
You can gently fold frozen berries (raspberries, blueberries, etc..) into the batter, at the last moment, to prevent it from changing colour.

Personal Note

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This set of 4 stainless steel measuring cups will measure ingredients with precision. Professional grade quality, these cups can be inserted into each other for easy storage.

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