Buttermilk Waffles

Who doesn't love a light and fluffy waffle for breakfast? Growing up both my husband and I dined on Eggo Waffles on an almost daily basis. Now, I refuse to even allow a box of eggo's in my house! Last month after a trip to Disney's Food & Wine Fest, and after eating 3 Belgium Waffles (not all in the same trip--spread out over three different visits). I knew I wanted to make waffles the next day. I wanted to achieve the light and fluffy waffles that Disney was serving up. 

Ever since I got my first waffle iron in 2003 I've used the same old recipe; Crisp and Golden Waffles. Don't get me wrong the waffles are good, but on the "crispy" side. Not the light and fluffy side like these gems! Go ahead... heat up that waffle iron and give these beauties a try! 


Source: King Arthur Flour
Prep Time: 15 minutes
Cook Time: 2-3 minutes (per waffle iron)
Servings 4 large waffles


Ingredients: 
2 large eggs
1 3/4 cups buttermilk
1 stick butter, melted and cooled to room temperature
2 tsp vanilla
1-3/4 cups Unbleached All-Purpose Flour
2 tbsp sugar 
2 tsp baking powder
1 tsp soda
1 tsp salt


Directions: 
1. In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients. Combine the wet and dry ingredients just until almost smooth. 

2. Spray your waffle iron with a non-stick cooking spray before preheating it. For an 8-inch round waffle iron, use about 1/3 cup batter. Cook for 2 to 3 minutes, until the iron stops steaming. Yield: about ten 8-inch waffles.