Rice Buttermilk Waffles

Preparation info
  • Makes


    (7″) waffles
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Tender delicate waffles with luscious peachy spread . . . serve with bacon


  • 3 eggs, separated
  • 2 c. buttermilk
  • 6 tblsp. melted shorte


  • Beat egg yolks until thick and lemon-colored. Add buttermilk and shortening.
  • Sift together flour, salt, baking powder, sugar and baking soda. Add to egg yolk-buttermilk mixture. Stir until smooth. Stir in rice.
  • Fold in egg whites, beaten stiff.
  • Bake on hot waffle iron. Serve with Peach Butter.