If the waffles are getting dark brown, turn down the heat on the iron. If they're pale, increase the heat, or let them cook a bit longer.
Everyday Food, September 2008
- Prep Time 10 minutes
- Total Time 30 minutes
- Yield Serves 4
- 2 cups all-purpose flour (spooned and leveled)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups low-fat buttermilk
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- Vegetable oil, for waffle iron
- Maple-Walnut Sauce (http://www.marthastewart.com/263302/maple-walnut-sauce)
- Blueberry Sauce (http://www.marthastewart.com/283659/blueberry-sauce)
- Banana-Caramel Sauce (http://www.marthastewart.com/283263/banana-caramel-sauce)
- Berries-and-Cream Topping (http://www.marthastewart.com/256192/berries-and-cream-topping)
- Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.
- Heat waffle iron according to manufacturer's instructions; brush with oil. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter.
Like pancakes, waffles require a gentle hand when preparing the batter. For the most tender results, don't overmix it -- there should still be some lumps.
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