Break the eggs into a stainless-steel mixing bowl. Whisk until blended. Add the flour, buttermilk and baking powder to the eggs. Whisk until blended. Use a small amount of buttermilk or flour to adjust the batter to desired consistency. Cover and refrigerate for 30 minutes.
Spray a heated waffle iron with pan spray. Scoop 2 oz. of waffle batter onto the center of the iron. Place on a parchment-lined sheet pan to cool. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds.
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