Basic Waffle

OH MY GOODNESS. These were the best tasting waffles EVER. This will now be my go-to recipe for waffles. We love to eat waffles for dinner. You won't be disappointed. I promise.


Ingredients
4 3/4 ounces all-purpose, approximately 1 cup
4 3/4 ounces whole-wheat flour, approximately 1 cup

1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

3 tbsp sugar

3 whole eggs, beaten

2 ounces unsalted butter, melted

16 ounces buttermilk, room temperature (see note below if you don't have buttermilk)

Vegetable spray, for waffle iron

Directions

Preheat waffle iron according to manufacturer's directions. In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Buttermilk note: I sometimes forget the buttermilk at the grocery store so I found this simple substitute - I make my own. For this recipe take 2 cups of milk, add 2 tbsp of white vinegar or lemon juice & allow to sit for 5 minutes. Stir well & it is now ready to be used in the waffle recipe.

Freezer Note: This recipe is great for freezing. Prepare as directed and freeze. (I freeze them the same way I demonstrated freezing pancakes)  To serve: remove from freezer and reheat in microwave or toaster oven.

Recipe courtesy - Alton Brown, Food Network