Buttermilk Waffles

Weekends are for waffles or pancakes in our house. Weekdays we are up at 4:00 a.m. and cold cereal is the routine breakfast, so we look forward to having a bit more time on the weekend for a breakfast of waffles, pancakes, coffee cakes, etc. This has been a favorite waffle recipe in our family for over 35 years. Blessings...

Recipe:

2 eggs
2 cups low-fat buttermilk
1-1/2 cups unbleached all-purpose flour
1/2 cup unprocessed wheat bran
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1/4 cup plus 2 tablespoons shortening
chopped pecans for sprinkling on top

1. Beat eggs; beat in remaining ingredients, except pecans, with an electric mixer until smooth.
2. Pour batter onto hot waffle iron and sprinkle with chopped pecans. Bake according to manufacturers directions.

Yield:  about eight 7-inch waffles
Tip: Wheat germ or whole wheat flour can be used in place of the wheat bran.

This recipe was adapted from the "Betty Crocker's Cookbook".