Classic Buttermilk Waffles
- 2 large eggs
- 397 g buttermilk
- 8 Tbsp melted butter
- 2 tsp vanilla
- 210 g all-purpose flour
- 25 g granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 medium-sized mixing bowl
- 1 waffle iron
In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla.
In a separate bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Combine the wet and dry ingredients, stirring just until nearly smooth; a few small lumps may remain.
Spray your waffle iron with a non-stick cooking spray before preheating it. Cook waffles according to the manufacturer's directions. For an 8" round waffle iron, use about 1/3 cup batter; cook for 2 to 3 minutes, until the iron stops steaming.
Tip: Waffles are best consumed as soon as they're baked, but in a pinch you may place them on a rack to cool, wrap tightly to store in the refrigerator, then reheat for 6 minutes in a 350°F oven.
Note: Leave out the sugar if you want savory waffles, such as the type you'd use as a base for creamed chipped beef or fried chicken.