1 Buttermilk Waffles

1 3/4 cup {219 g}

all-purpose flour

2 TBL {25 g}

granulated sugar

2 tsp {10 g}

baking powder

1 tsp {4.6 g}

baking soda

1 tsp {6.0 g}

salt

1 3/4 cup {429 g}

buttermilk

1/2 cup {113 g}

unsalted butter(melted and cooled to room temperature)

{100 g} 2

eggs

2 tsp {8.7 g}

vanilla extract

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside.

In a medium bowl, whisk together the buttermilk, butter, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and gently whisk to combine. Do not overmix!

Spray a waffle iron with non-stick cooking spray, then preheat. Once the waffle maker is ready, add the batter according to the manufacturer’s instructions and cook for 2 to 3 minutes, or until the waffle maker indicates they are ready. Serve immediately, or place in a 300-degree oven to keep warm. Leftover waffles can be wrapped in plastic wrap, placed in a ziploc bag and stored in the refrigerator for 2 days or in the freezer for up to 1 month.

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