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Betty Crocker Waffles

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“You just can't beat tried-and-true Betty Crocker! Whether you use the "Basic" or "Richer" version, it will be your favorite GO-TO recipe for waffles forever! From the 1961 cookbook (don't worry... the directions are MY words, so don't worry about copyrights!), this basic formula is always the best. Personally, I double or TRIPLE the RICHER recipe and spend a morning making batch after batch of these precious waffles. The I bag them "two-by-two" into sandwich baggies and FREEZE them!! Then they are ready for breakfast, or ANYTIME in the blink of an eye and a WHOLE lot better than any store-bought frozen waffles!”
8 large waffles

Ingredients Nutrition


  1. NOTE-1: If you do not have buttermilk, then you can sour regular milk by adding 1 tbsp of white vinegar OR lemon juice per CUP of regular milk, and let it sit for a minute or two before using.
  2. NOTE-2: If you wish to boost the flavor even more, instead of the soft shortening (Spry), you can substitute bacon fat!
  3. While mixing batter, plug in waffle iron to heat up.
  4. In a large mixing bowl, beat the eggs until lightly frothy.
  5. In a separate bowl, sift together soda, flour baking powder, and salt.
  6. Add half the milk to the eggs, then half the dry ingredients, then ALL the shortening.
  7. Then add the remaining milk and dry ingredients and mix until batter looks somewhat lumpy. Don't worry the shortening is lumpy, that will add to the tenderness of the waffles.
  8. You may have to spray your waffle iron with some spray oil first to help prevent sticking, but you will only need to do that for the first batch. Start making your waffles when your iron is hot. ENJOY!

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