There is no redeeming healthfulness to this recipe. That said, this is, by far, my favorite. Gleaned from trying different recipes and gathering the best parts.
As far as I'm concerned, pancakes and waffles should be made with buttermilk. Period. Full stop. End of discussion. They should also be sweeter than a pancake batter. In addition, you want some serious lift so the batter makes it into the top part of the waffle iron quickly so an extra egg, and baking soda. Butter helps add crispness and flavor (over just plain oil). And the secret ingredient? Cornmeal. Just a little for some crunch.
Al Kemist's Ultimate Buttermilk Waffles
What You'll Need
10 oz whole wheat flour
2 tbls Cornmeal
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3 eggs
4 tbls sugar
6 tbls butter, melted and cooled
2 cups buttermilk
2 tbls Cornmeal
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3 eggs
4 tbls sugar
6 tbls butter, melted and cooled
2 cups buttermilk
How You Do It
In a medium bowl whisk together flour, cornmeal, and salt.
In another bowl, beat together the eggs and sugar. Whisk in the melted butter, then buttermilk.
Carefully fold the liquid mixture into the dry.
Plug in your waffle iron and set to High.
When it is ready add about a half cup of batter the the iron and cook until ready.
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