These are the lightest, cripiest waffles I have ever tried.
1 2/3 cups (8 oz) unbleached all purpose flour
4 tsp baking powder
1/2 tsp salt
16 Tbl unsalted butter, melted and cooled
2 cups buttermilk
4 large eggs
Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk wet ingredients together in a 4 cup liquid measure. Pour wet into dry and whisk until combined with some small lumps remaining. Batter will be liquidy. Pour a scant half cup of batter for a standard iron, scant 1 cup for a Belgian iron.
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