David is always begging me to make sourdough waffles. I often oblige but it's a lot of work getting the sourdough out the night before, carefully folding in egg whites and so on and so forth. Besides, my recipe always ends up throwing out around 4-5 waffles and that's bad news in our house where portion control reigns. So, I tweaked my sister-in-law's recipe just a bit and these were super! Just the right amount of crispiness (I hate me a soggy waffle) and it made 2 thick belgian waffles - which was exactly all we needed around these parts. Another major bonus was I made almost the entire thing in my Magic Bullet (thanks for the tip, Leone)!
1 cup all-purpose flour
3/4 cup buttermilk
1/4 cup vegetable oil
2 teaspoons baking powder
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
Preheat waffle iron. Beat egg until fluffy. Beat in flour, milk, vegetable oil, baking powder, salt, vanilla and cinnamon just until smooth.
Spray preheated waffle iron with non-stick cooking spray. Pour half of the mixture onto the hot waffle iron and cook until golden brown. I serve this with fresh whipped cream and strawberries.
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