Everyday Buttermilk Waffles

Page 203

| Course Type: Breakfast/Brunch

(1 review)

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Recipe Review

A decent waffle recipe, accompanied by many variations.

We used yogurt thinned with milk in place of the buttermilk (suggested by Bittman), and we were out of all purpose flour, so I substituted whole wheat pastry flour.

These were OK, the flour choice made them heavier than we prefer.

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