How did you know I am making waffles this morning? I like my regular recipe, but I'll give yours a try, although I don't have the buttermilk powder. Do you think I should leave out the soda since I don't have it?

These look very yummy. The next time I make a big batch I'll try your recipe. We like waffles even better after they are frozen and popped in the toaster than when first made.

Very tasty, & very light. I wasn't sure on the buttermilk powder & soda. Ended up using the soda & adding a bit of lemon juice. I did add a couple extra tablespoons of water too, the batter seemed a bit thick for cream consistency. Had expected to share with my son, but he wasn't hungry. I ended up freezing the extras & already looking forward to them.
Thanks!

If the batter is thick, you need to add more water. If you don't have buttermilk powder, you can use milk instead of water and add a couple of teaspoons of vinegar. I store leftovers in the fridge, and when I want to reheat them, I spray them with water and put them in the toaster oven at 200° for about 5 minutes. They get too crisp if I don't spray both sides with water before reheating.

Thanks for commenting on the recipe! The cream is what makes the big difference, but I also use a higher proportion of egg than most people, and I think this gives it a better flavor.

Lars

Lar's : Are you alergic to powdered milk also ?????
I can't remember.
Lou

Yum, Lars, it looks really good, I'll have to try it the next time I make waffles.

I wonder if I could just use buttermilk instead of the other liquid and leave out the buttermilk powder? I always have buttermilk but never have the powder, but I'm sure I'd use it in things if I did have to buy some.

I'm happy you're enjoying the syrup, there's nothing else exactly like it.

Annie

Annie, of course you can use real buttermilk instead of the powder - I use the powder because I can't go through enough buttermilk to justify buying it. Using real buttermilk for the liquid would make it even better.

I have to say that while I liked the waffles plain before, I like them even better now with the maple syrup - I just don't like the other kinds of syrup. It's amazing how much difference the real maple flavor makes. I could never stand the fake maple syrup, and the grade A syrup really did not have enough flavor for me. I do like molasses, however!

Lou, I don't know if I have a problem with powdered milk or not. I still take lactose pills and Immodium when I make these waffles. I don't like to have to do that, but there are times when it is justified. I've noticed, however, that cream does not bother me the way milk does. Butter does not seem to bother me either, and neither does yogurt.

Lars

Here's a substitute for buttermilk
Take a cup of milk and add a Tbsp of vinegar and let it sit for about 5 mins..instant buttermilk.

Linda

I must have been having a Homer Simpson "DOH" moment. I don't know why I didn't think to use milk instead of the water & buttermilk powder. I usually make buttermilk with a cup of milk & a couple tsp vinegar or lemon juice. That's why I added lemon juice, I think it even crossed my mind to use milk, but for some reason I just didn't follow through. Still turned out great, this will be the recipe I use from now on. My previous recipe was lighter than other recipes I had tried, but it used shortening & sometimes I could taste it. Not quite as light as your recipe either.

Lars:
Here is a simple recipe using powdered milk.
They are really Crispy and Tender.
Might be worth a try.

Barnmom gave me a tip I tried and worked great.

LOUÂS
Pancakes and Waffles Recipe

2 ½ cups milk
( IÂve been using powdered milk)
2 eggs ( separated ) .
1/3 cup of veg. Oil
2 tablespoon of vanilla
Italian Pinch of salt ½ cup Sugar

1 cup of Wheat Flour
4 teaspoons Baking Powder
All Purpose flour
---------------------------------------------------------------------

Mix Pancake Batter:
Put the first 6 ingredients ( except egg whites ) in a mixing bowl and beat until smooth.
Put in the Wheat flour, Baking pwd. and some All Purpose flour.
Beat until smooth. Add enough flour to thicken slightly,
(were it leaves ripples while mixing ) not thin and loose.
Beat the egg whites with a teaspoon of sugar, until peaked.
Add ½ the egg whites to the batter and fold in easy.
Beat the other ½ of the whites until very stiff and fold these in also.
After the pancakes are cooked, I put plastic in between for freezing.

For Waffles:
Thicken a little more, to where you have to move it around with a spoon,
when it is put on the waffle iron . Then do the egg white thing as in the pancake batter.
When baked I cool them fast on a rack and put them in a plastic bag,
and right in the freezer.

If you overcook a little, dampen slightly with water,
before you put them in the toaster oven.

As for the waffle iron , I have a very old round one with adjustable heat Range.
It makes a waffle about ½ inch + thickness. For me this is just right,
for the amount of butter and syrup that you can put on top.

I found a Cuisinart mod.WMR-CA to match my old one.
Now I can make Waffles in Stereo

I donÂt use the Belgium Waffle Maker ; except when IÂm adding
Ice cream and fruit topping , because itÂs too much waffle for the
amount of syrup and butter. But may be good for you.!

If I want a Belgium Waffle, I just make a double decker and
put fruit or whatever filling in between.
Then you have more cooked surface area , on the Waffles.
Which is where the flavor is ( the cooked surface )

Now I can make Waffles in Stereo

roflmao!

You can also substitute buttermilk with thinned yogurt.
Lisa