I have not yet tried this recipe
||AP Flour (by weight)|
||Wheat Flour++ (by weight)|
||Baking Powder (double-acting)|
||Buter, Unsalted, Melted|
|16 oz (1 pint)
||Buttermilk, room temperature|
- Turn ON waffle iron
- Combine dry ingredients in mixing bowl
- Beat eggs in another bowl until smooth
- Pour in butter while stirring
- Pour in buttermilk and whisk until smooth
- Ditch the whisk for a spatula
- Pour wet ingredients into dry ingredients, mix lightly. Like pancakes, overmixing makes them harder. Leave lumps and bubbles there. Let rest for 5 minutes.
- Lightly lubricate waffle iron and spoon/scoop with cooking spray.
- Spoon onto waffle iron. Use back of spoon or scoop to spread batter evenly, up to 1 inch from edge.
- Cook it until done. Do not open during cooking.
Note: Alton Brown says that 3 oz (volume) of batter is just right for a 7 in. waffle.
++ Earthiness of wheat counterbalances extra sugar we're having to use.