Old Fashion Waffles
- CKD non-dialysis
half of a 7” waffle
- 1-3/4 cups 2% milk
- 8 tablespoons unsalted butter, cut into 8 pieces
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1-1/2 teaspoons baker’s yeast
- 2 large eggs
- 1 teaspoon pure almond extract
- Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Cool milk/butter mixture until warm to the touch.
Meanwhile, whisk flour, sugar, salt and yeast in a large bowl to combine.
- Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth.
- In a small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated.
- Scrape down sides of the bowl with a rubber spatula, cover with plastic wrap and refrigerate at least 12 hours and up to 24 hours.
- When ready to make waffles, heat oven to 200° F to keep waffles warm after cooking. Heat the waffle iron.
- Remove batter from refrigerator when waffle iron is ready (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate).
- Use 1/2-cup batter for 7” waffle iron or 1-cup batter for 9” waffle iron.
- Serve immediately or crisp and keep warm in the oven.
Nutrients per serving
- Calories 263
- Protein 7 g
- Carbohydrates 25 g
- Fat 15 g
- Cholesterol 89 mg
- Sodium 308 mg
- Potassium 151 mg
- Phosphorus 113 mg
- Calcium 73 mg
- Fiber 0.9 g
Renal and renal diabetic food choices
- 1-1/2 starch
- 1/2 milk
- 2 fat
- Make batter the day before use.
- This recipe has not been tested with nondairy creamer or other milk substitutes.
- For flavor variety use pure vanilla extract or orange extract in place of almond extract.
- Top with fresh berries or a bit of powdered sugar if desired.
- Most waffle mixes or frozen waffles contain over 400 mg sodium and over 180 mg phosphorus for a serving comparable to this recipe. Replacing baking powder with baker’s yeast makes a difference.