basic waffle batter

  • 1½ cups (225g) plain (all-purpose) flour, sifted
  • ¼ cup (35g) cornflour (cornstarch), sifted 
  • 1 teaspoon baking powder, sifted 
  • 1 teaspoon sea salt flakes 
  • 1½ cups (375ml) buttermilk 
  • ¼ cup (60ml) vegetable oil 
  • 2 eggs, separated
  1. Place the flour, cornflour, baking powder and salt in a large bowl and mix to combine. 
  2. Add the buttermilk, oil and egg yolks, whisk until smooth and set aside.
  3. Place the eggwhites in a medium bowl and whisk until stiff peaks form. 
  4. Add the eggwhite to the flour mixture and gently fold to combine. Makes 1 quantity.
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donna hay team

Hi Lidia, We use buttermilk for our waffles as it helps create that light fluffy texture. Hope this helps!

Lidia Freitas

On this recipe if I don’t want to use the buttercream is it possible? Or do I have to use it?
I’ll wait for a reply.
Regards,

Lidia Freitas

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