I have not yet tried this recipe
| 4.75 oz | AP Flour (by weight) |
| 4.75 oz | Wheat Flour++ (by weight) |
| 3 tbsp | Sugar |
| 1 tsp | Kosher Salt |
| 1/2 tsp | Baking Soda |
| 1 tsp | Baking Powder (double-acting) |
| 3 each | Eggs |
| 2 oz | 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.