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