Recipe – Best Waffles EverPosted: April 30, 2016
The waffle recipe in The Food Lab cookbook makes the best waffles I’ve ever had, but it’s fussier than I prefer for a breakfast recipe. After a little experimentation I came up with a version that’s simpler, preserves all of the virtues of the original, and even improves it a little when the crunchy, nutty flavor of freshly milled whole wheat is added to the mix.
Yield: varies depending on the waffle iron, but it makes 16 4″ square waffles on mine.
- 5 ounces (1 cup) white flour
- 5 ounces (1 cup) whole wheat, ideally fresh stone milled
- 1 tsp baking powder
- 1/2 tsp baking soda
- scant 1 tsp fine grain sea salt
- 2 tbsp sugar
- 2 large eggs
- 2.5 cups buttermilk
- 4 tbsp butter, melted
- 1 tbsp vanilla
- Preheat waffle iron.
- Whisk dry stuff together in a large bowl.
- Measure buttermilk into a 4 cup liquid measure or a medium bowl. Add remaining wet stuff, whisk together.
- Pour wet stuff into dry stuff, whisk until just combined.
- Use the appropriate amount of batter for your waffle iron, adjust settings to achieve desired doneness. Enjoy!