Recipe submitted by the Kroeker-Klassen family, egg farmers from Linden, MB
2 cups buttermilk
2 cups flour
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt
½ cup oil
Beat eggs until foamy. Combine buttermilk with eggs. Sift together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet, scraping down the sides of the bowl to ensure all lumps are dissolved and incorporated. Add oil and mix until combined, being careful not to over-mix and get elastic. Let stand 20 minutes. In the meantime, heat waffle iron. Drop large spoonfuls onto hot waffle iron. Allow to cook until golden brown. Makes 10-12 waffles, depending on the size and shape of your iron.
Notes from Catherine:
*Canola oil is my favourite to use in this recipe. Using olive oil or another strong oil will add an additional unwanted flavour.
*After dough is mixed, it can be placed in refrigerator for later use. Allow the dough to come to room temperature (about 30 minutes) before making the waffles.
*To keep waffles crispy and hot during the cooking process I keep finished ones in my oven. Set temperature at 170°F and place finished waffles directly on oven racks until ready to eat.
*My family of four often finishes the entire recipe of waffles.
½ cup butter
⅓ cup flour
2 cups milk
1 egg yolk
⅔ cup sugar
1 tsp vanilla
Melt butter in saucepan over low heat. Add flour and create roux. Add sugar. Combine egg yolk with milk and pour into saucepan. Cook over medium heat until sauce is thickened, stirring frequently. Remove from heat when thickened and pudding-like. Add vanilla.
Notes from Catherine:
*Using white vanilla is preferable for colour of sauce to stay white, but it doesn’t change the taste. The quality of vanilla is more important than the colour.
*I have tried making this sauce in the microwave, but it is much trickier and the consistency was hard to achieve.
*Sauce can be made in advance, refrigerated and re-warmed prior to use.
*Depending on the amount of sauce used on each waffle, you may want to consider doubling the recipe.
This recipe has been provided by the Kroeker-Klassen family and has not undergone nutrient analysis by MEF.