Buttermilk Waffles

One of my pantry staples is buttermilk powder. I don't always have fresh buttermilk on hand, but if you have the powder, you don't have to make an unexpected trip to the store when the urge hits you to make something that calls for buttermilk. We had one of those nights recently where breakfast for dinner sounded good. With my buttermilk powder, I was able to whip these up in no time. I of course had to top them off with the leftovers of my buttermilk syrup. Hubby had his topped with fried eggs and syrup. This recipe made enough batter for 9 Belgian waffles (perfect for our dinner and leftovers for the littles before school the next day!) I used ground soft white wheat and they weren't too heavy. Of course if you'd rather, use all purpose flour. The flax seed is optional, but adds extra nutrition!

Buttermilk Waffles

4 eggs
4 C buttermilk (I used 58 g (1/2 C) buttermilk powder and 3 1/2 C water)
2/3 C vegetable oil
4 C (1 lb 3 oz) soft white wheat flour
4 T (40 g) flax seeds, ground
4 tsp baking powder
2 tsp baking soda
1 tsp salt

Beat eggs and combine with buttermilk and oil. Combine remaining ingredients together in a large bowl. Pour liquid ingredients in the dry and stir just until blended. Pour about 3/4 cup into a hot Belgian waffle iron and bake according to manufacturers instructions.