4 ¾ ounces all-purpose flour, approximately 1 cup
4 ¾ ounces whole-wheat flour, approximately 1 cup
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
Vegetable spray, for waffle iron
1.Preheat waffle iron according to manufacturer’s directions.
2.In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar.
3. In another bowl beat together eggs and cooled melted butter (eggs will cook if butter is too warm), and then add the buttermilk.
4. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
5. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer’s recommendations.
6. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200° oven until ready to serve.
To Freeze: Cool waffles on a wire rack to keep them from becoming soggy. When fully cool freeze in a single layer on a pan, when fully frozen place in a freezer bag or container. To reheat either heat in a toaster or microwave.