Waffles

Information Nutrition per waffle
10 minutes prep 314kcal
30 minutes active 11g fat
Makes 6 servings 10g protein
Ingredients Method
9 ounces all purpose flour 1. Whisk together flour, baking soda, baking powder, salt, and sugar. Set aside.
.5 teaspoon baking soda 2. Whisk together eggs, buttermilk, and butter. Pour over dry ingredients.
1 teaspoon baking powder 3. Fold together until no dry flour remains - leave some lumps.
1 teaspoon Kosher salt 4. Allow to sit for 10 minutes. Use this time to plug in and pre-heat waffle iron.
2 tablespoons sugar 5. Level into waffle iron leaving approximately 1 inch empty around the sides - waffles will expand!
3 eggs, whisked 6. Allow to cook for approximately 5-6 minutes, allowing plenty of time for waffles to brown and become adequately crisp.
2 ounces unsalted butter, melted 7. Serve immediately, or allow to cool and freeze for later consumption.
16 ounces buttermilk, at room temperature 1)

Serving Suggestions

  • Waffles can be topped with just about any number of sweet delicious things and turn out well - maple syrup heated with butter is a personal favorite (salted butter, preferably)
  • While dried fruits, nuts, chocolate chips, and other goodies can be added to the batter, do so sparingly - less is more
  • Try substituting sugar for honey for an extra crisp exterior

Variations

  • For a savory waffle, eliminate the sugar and replace half the flour with cornmeal, adding in an additional .25 cup grated cheddar - serve with chili for a delicious alternative to cornbread
  • Cinnamon, and any other β€œholiday” spice, goes wonderfully when added to waffle batter
  • For a decadent and completely ridiculous waffle that should likely never be eaten, swirl marshmallow fluff and nutella into the top of your waffle batter before closing the lid - being sure to thoroughly grease the top of the iron before closing
1)
If buttermilk is not available, 16 ounces of whole milk can have 4 tablespoons lemon juice stirred into it. Allow to sit for 5 minutes before adding into dry mixture, to allow adequate buttermilk-age to occur.