Freeze any leftover waffles and reheat in the toaster.
2 cups all-purpose flour
1 tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups buttermilk
1/4 cup vegetable oil
In a large bowl, stir together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, eggs and oil. Add buttermilk mixture to flour mixture and stir just until combined.
Bake until crisp and nicely browned in a greased waffle iron.
Protein 11g, Carbohydrates 37g, Fat 14g, Fibre 1g, Sodium 526mg.
Cook a big batch of slightly undercooked waffles on the weekend and stash them individually wrapped in the freezer for quick breakfasts and lunches. Just pop them in the toaster to defrost and crisp. Or save time and go with frozen boxed waffles.