Buttermilk Waffles

Buttermilk Waffles

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups (10 ounces) unbleached all-purpose flour

  • 1

    tablespoon sugar

  • ¾

    teaspoon table salt

  • ½

    cup dried buttermilk powder (see note)

  • ½

    teaspoon baking soda

  • ½

    cup sour cream

  • 2

    large eggs

  • ¼

    teaspoon vanilla extract

  • ¼

    cup vegetable oil

  • cups unflavored seltzer water

Directions

1. Adjust oven rack to middle position and heat oven to 250 degrees. Set wire rack in rimmed baking sheet and place baking sheet in oven. Whisk flour, sugar, salt, buttermilk powder, and baking soda in large bowl to combine. Whisk sour cream, eggs, vanilla, and oil in medium bowl to combine. Gently stir seltzer into wet ingredients. Make well in center of dry ingredients and pour in wet ingredients. Using a rubber spatula, gently stir until just combined. Batter should remain slightly lumpy with streaks of flour. 2. Heat waffle iron and bake waffles according to manufacturer’s instructions (use about 1/3 cup for 7-inch round iron). Transfer waffles to rack in warm oven and hold for up to 10 minutes before serving with butter and maple syrup. Technique For Crispier Texture, Ban the Butter For crispier results, we swapped the melted butter in our batter for oil. Unlike butter, oil contributes no moisture to the waffle. The exterior of the waffle can thus reach a higher temperature faster, giving the crust more time to form. Plus, oil helps keep the waffle cripe after it comes off the heat: As pure as fat, it is better able to repel water, keeping interior moisture from migrating to the waffle's dry, browned surface and turning it limp.


Nutrition

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