I have been making this recipe more than my other one, which uses Pamela’s Baking & Pancake Mix. I like using fresh buttermilk, instead of the dried buttermilk already in the other mix, and the Artisan Blend flour is also less expensive. I am still working with the recipe, so I will make updates here as needed. So far, I find the batter to be a bit thick, and the results to be heavier than my other version. They are still very nice, however.
- 1 1/3 cups Pamela's All-Purpose Flour Artisan Blend*
- 1/2 cup buckwheat flour*
- 1/2 cup almond meal/flour*
- 2 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/3 cup cultured buttermilk or water
- 1 cup sour cream
- 2-3 T coconut sugar
- 1 tsp vanilla
- 6 T melted butter
- 4-5 large eggs, separated
*I have also been tweaking the flour mix, and using 3/4 cup each all-purpose and buckwheat flours, and 1/2 cup each of sorghum and almond flour. The results are a little heavier, but with more nutritional value.
- Pre-heat waffle iron to medium temp.
- Melt butter and set aside.
- Sift/whisk dry ingredients together.
- In separate bowl, beat together the buttermilk, sugar, sour cream, vanilla and egg yolks.
- Combine the wet and dry ingredients, adding melted butter last.
- If your batter appears too thick, add water or buttermilk 2 T at a time, to thin. (Remember the egg whites will loosen things up.)
- Beat egg whites until soft peaks form*, then fold gently into the batter. (This is where the fluffy-ness comes from.)
- Pour 1/2 to 1 cup batter onto hot waffle iron and cook.
*Check out this handy egg white whipping reference!