These Betty Crocker waffles come from the Richer Waffles recipe in the 1961 Betty Crocker New Picture Cookbook. Some waffle batters depend on whipped egg whites folded in at the end, and others need time for yeast to work. This one is leavened with baking powder and baking soda alone, so the batter can go onto the iron the moment it is mixed.
The adaptation makes two changes to the vintage original: softened unsalted butter takes the place of shortening, and a teaspoon of vanilla extract is added for flavor. The batter contains no sugar. If there is no buttermilk in the refrigerator, the cookbook’s own suggestion of milk soured with vinegar works well; the notes give the amounts.
Betty Crocker Richer Waffles
Quick buttermilk waffles with three eggs and a full stick of butter, raised with baking powder and baking soda. Adapted from a 1961 Betty Crocker recipe.
Ingredients
Method
- Heat the waffle iron as its manufacturer directs.
- Whisk the dry ingredients (flour, baking powder, baking soda and salt) together in a large bowl.
- Add the softened butter and beat with an electric mixer on low speed until it is broken into small bits and evenly dispersed through the flour.
- In a second bowl, whisk the eggs with the buttermilk and vanilla extract. Pour this into the flour mixture and mix on low speed just until a batter forms; a few small lumps are fine. Do not overmix.
- If the iron is not nonstick, brush it lightly with oil. Pour batter onto the center of the hot iron, about 2/3 cup for a 7-inch round iron or the amount the manufacturer suggests, and close the lid.
- Cook until steam no longer escapes from the sides and the waffle is golden brown and crisp, about 5 minutes; leave it a little longer for a darker waffle. Lift it out with a fork.
- Serve right away, or keep finished waffles warm in a single layer on a rack in a 200°F oven while the rest cook.
Notes
Buttermilk substitute: the original recipe suggests soured milk. Put 1 1/2 tablespoons white vinegar or lemon juice in a liquid measuring cup, add regular milk to the 1 1/2-cup line, stir, and let it stand for 5 minutes.
The original 1961 recipe uses shortening; this version uses softened unsalted butter and adds vanilla extract.
Dairy-free option: use a non-dairy buttery spread or sticks in place of the butter, and swap the buttermilk for unsweetened non-dairy milk soured with vinegar as described above.
Yield depends on the iron: the batter makes about six 7-inch round waffles or about 16 four-inch squares, and fewer, thicker waffles in a deep Belgian-style iron.
To freeze extras, cool them on a rack, freeze in a single layer, then pack them in a freezer bag for up to 2 months. Reheat in a toaster straight from the freezer.
Adapted from the Betty Crocker New Picture Cookbook (1961).
