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
- Place the flour, cornflour, baking powder and salt in a large bowl and mix to combine.
- Add the buttermilk, oil and egg yolks, whisk until smooth and set aside.
- Place the eggwhites in a medium bowl and whisk until stiff peaks form.
- Add the eggwhite to the flour mixture and gently fold to combine. Makes 1 quantity.
Reader ratings (2.86) 
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
© DONNA HAY GROUP
