Classic Buttermilk Waffles (King Arthur)
Waffles! Crisp and golden, perfect with maple syrup and butter or berries and whipped cream or fried chicken. Made with pastry flour it will be extra crispy, and light as air inside. Made with all-purpose flour the waffle is a little denser — still light, but chewier on the inside. The optional almond flour adds a nice nutty flavor.
Equipment
- Waffle Iron
Ingredients
- 2 large eggs
- 1 3/4 cups buttermilk 397g
- 8 tablespoons unsalted butter, melted, cooled 113g
- 2 teaspoons vanilla extract
- 215 gms White Lily AP flour which falls in between AP and pastry flour in terms of protein content and is made from soft wheat. or use ~2 cups of 227g King Arthur Pastry Flour Blend or 1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour
- 1 tablespoon granulated sugar Sweet waffle use 2 T (25mg) for savory recipe, omit sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt table salt use 3/4 tsp
- 1/4 cup almond flour 24gm optional; for flavor. Use up to 48 gm
- *Leave out the sugar if you want savory waffles such as the type you'd use as a base for creamed chipped beef or fried chicken
Instructions
- In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla.
- In a separate bowl whisk together the dry ingredients.
- Combine the wet and dry ingredients, stirring just until nearly smooth; a few small lumps may remain.
- Spray your waffle iron with a non-stick cooking spray before preheating it. Cook waffles according to the manufacturer's directions. For an 8" round waffle iron, use about 1/3 cup batter; cook for 2 to 3 minutes, until the iron stops steaming.
Notes
Waffles are best when eaten as soon as they're made, but you can place them on a rack to cool, wrap tightly to store in the refrigerator, then reheat for 6 minutes in a 350°F oven.