Breakfast and Brunch

Buttermilk Waffles

Crisp outside and fluffy inside. Buttermilk gives a little tang and a lighter texture than the everyday Waffles.

Ingredients

• 2 cups (250 g) all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 2 cups (480 ml) buttermilk
• 1/2 cup (1 stick, 115 g) unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract

Directions

1. Preheat the waffle iron. If you are making a full batch, set the oven to 200°F (95°C) and put a wire rack on a baking sheet to keep finished waffles warm.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a second bowl, whisk the eggs, then whisk in the buttermilk, melted butter, and vanilla.
4. Pour the wet ingredients into the dry and stir with a spatula just until no dry flour shows. Small lumps are fine. Overmixing makes tough waffles.
5. Let the batter rest 5 minutes while the iron finishes heating. It will thicken and turn a little bubbly.
6. Lightly grease the iron if needed. Scoop in about 1/2 to 3/4 cup of batter, depending on the size of your iron, and close the lid.
7. Cook 4 to 5 minutes, until golden brown and the steam mostly stops.
8. Move the waffle to the rack in the warm oven, in a single layer. Stacking makes them soft. Repeat with the rest of the batter.

Notes

• No buttermilk? Put 2 tablespoons of lemon juice or white vinegar in a measuring cup, add milk to the 2 cup line, and let it sit 5 minutes.
• Extra crisp waffles: separate the eggs. Add the yolks to the wet ingredients, beat the whites to stiff peaks, and fold them in at the end.
• Freezing: cool waffles completely on a rack, freeze in a single layer, then bag them. Reheat in the toaster.
• Add-ins: fold in 1 cup of blueberries or chocolate chips, or 1 teaspoon of cinnamon with the dry ingredients.