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.