Ingredients
2cupsall purpose flour
2tbspsugar
2tspbaking powder
1tspbaking soda
½tspsalt
2cupsbuttermilk,(well shaken)
¼cupunsalted butter,(½ stick), melted
2largeeggs
¼cupbutter,for the waffle iron, melted, optional
Preparation
Warm the oven to 250 degrees F. Set a wire metal cooling rack on top of a baking sheet and place it in the oven.
Whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk and butter, followed by the eggs.
Stir the buttermilk mixture into the flour mixture. Continue gently stirring just until there are no more streaks of dry flour.
Cover the batter with a clean kitchen towel and let it rest for at least five minutes while warming the waffle iron. The waffle iron is ready when a drop of water sizzles in contact with the griddle.
Brush the waffle iron with melted butter, if you like. This helps give the waffles a golden color and prevents sticking, but isn’t crucial for the recipe.
Scoop ⅓ to ½ cup of batter into each grid of the waffle iron and cook until golden, according to waffle iron’s instructions.
When the waffles are done, transfer them to the cooling rack on the baking sheet in the oven. Place them in one single layer so that they crisp evenly on top and bottom, and so steam isn’t trapped between layers. Let them toast for 5 to 10 minutes.
Transfer each batch of waffles to the oven as they are ready. Waffles that have been toasting for a few minutes can now be stacked to make room for the following batches.
Serve the waffles as soon as all batches are made and crisped. Let leftover waffles cool completely, then store in an airtight container in the refrigerator for up to a week, or freeze for up to 3 months. Reheat briefly in the toaster until warmed and crisped.
