This recipe is featured in Waffles: Breakfast, Dinner, Dessert
Destined to be one of your favorite recipes for buttermilk waffles, these airy waffles with a crisp exterior are equally good served for breakfast or laden with toppings as a sumptuous dessert. And they are easily transformed into Chocolate Waffles by substituting 42 grams (1/2 cup) Dutch processed cocoa for the same amount of flour.
- Servings Makes eight 10-cm (4-inch) waffles
For the batter:
- 240 grams (2 cups) all-purpose flour
- 5 ml (1 teaspoon) baking powder
- 2.5 ml (1/2 teaspoon) baking soda
- 2.5 ml (1/2 teaspoon) salt
- 60 ml (4 tablespoons) unsalted butter, melted
- 99 grams (1/2 cup) granulated sugar
- 2 large eggs, room temperature
- 5 ml (1 teaspoon) vanilla extract
- 355 ml (1 1/2 cups) well-shaken buttermilk
For cooking and serving:
- Melted unsalted butter or nonstick vegetable oil spray
- Maple (or other) syrup
- Whipped cream
- Fresh berries
- Toasted coconut flakes
- In a medium bowl, combine the flour, baking powder, baking soda and salt. In another medium bowl, whisk the butter and sugar together. Add the eggs, vanilla and buttermilk, and stir until combined. Gradually add the dry ingredients. Mix until just combined.
2. For cooking and serving: Preheat a waffle iron. Brush or spray with butter or oil. Cook the waffles according to the manufacturer’s directions. Keep warm and crisp in a 121°C (250°F) oven until ready to serve. Right before serving, garnish as desired with syrup, whipped cream, berries, and coconut flakes.