Twelve 4-inch belgian waffles
These are a Saturday morning staple in our home, especially if friends are coming over for brunch. They can be made in advance and kept warm in the oven until everyone is ready to sit down. Serve with butter and maple syrup (or Aunt Jemima, my personal favorite)!
3 cups Deya’s Gluten-Free Cake Flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
3 1/4 cups buttermilk
1 1/2 sticks unsalted butter, melted and cooled
3 eggs, lightly beaten
Vegetable oil for brushing waffle iron
Preheat waffle iron. Preheat oven to 200ºF.
In a large bowl whisk together Deya’s Gluten-Free Cake Flour, baking powder, baking soda, and salt.
Add buttermilk, butter and eggs to flour mixture. Mix until smooth.
Brush waffle iron with light coating of vegetable oil.
Spoon batter into waffle iron.
Cook according to desired color.
Transfer to cookie sheet to keep warm in the oven.