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Buttermilk Waffles
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Buttermilk Waffles

Date Added: May 17, 2014

Ingredients:

2 Cups Flour whole wheat
2 Teaspoons Baking Powder plus
1 Tablespoon Sugar
1/2 Teaspoon Salt to 1 ts
1/2 Cup Cashew chopped chopped
2 Unit Eggs separated, plus 2 egg yolks
1 3/4 Cups Buttermilk sour milk
4 Tablespoons Butter Melted
2 Unit Eggs whites
3 Tablespoons Sugar
2 Tablespoons Lemon Juice depending on the
3 Tablespoons Water Heated To 105F
1 Pint Blueberries ***Note
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Directions:

1. COMBINE FLOUR, BAKING POWDER, sugar, salt and cashews in a mixer.

2. Add the eggs and buttermilk and mix at medium speed until smooth.

3. Add the melted butter and mix until incorporated.

4. In another bowl, beat the egg whites until stiff and fold into the batter.

5. Heat your waffle iron and cook your waffles as usual.

6. BLUEBERRY TOPPING: COMBINE THE SUGAR, LEMON AND WATER in a 1 quart pot and cook over medium heat until the sugar melts.

7. Pour in the blueberries and cook, stirring, for 1 minute.

8. Pour into a bowl and let cool before serving.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Tree Nuts, Butter, Gluten, Blueberries, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.
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