Buttermilk Waffles

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The Gourmet Test Kitchen

Makes 12 (4-inch) Belgian waffles or 24 (4-inch) standard waffles

Source

Ingredients

3 cups all-purpose flour

1 tablespoon baking powder

¾ teaspoon baking soda

1 teaspoon salt

3¼ cups well-shaken buttermilk

1½ sticks (12 tablespoons) unsalted butter, melted and cooled

3 large eggs, lightly beaten

Vegetable oil for brushing waffle iron, if necessary

Accompaniment: butter and pure maple syrup

A well-seasoned or nonstick Belgian or standard waffle iron

Method

Preheat waffle iron. Put a rack in middle of oven and preheat oven to 200°F.

Whisk together flour, baking powder, baking soda, and salt in a large bowl. Add buttermilk, butter, and eggs and stir until smooth (batter will be thick).

Brush waffle iron lightly with vegetable oil, if necessary, and spoon batter into waffle iron, using ½ cup batter for each 4-inch-square Belgian waffle or ¼ cup batter for each 4-inch-square standard waffle and spreading batter evenly. Cook according to manufacturer's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make more waffles with remaining batter in same manner.

Serve with butter and maple syrup.