Waffles
4 3/4 ounces all-purpose flour (approximately 1 cup)
4 3/4 ounces whole-wheat flour (approximately 1 cup)
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
Vegetable spray for waffle iron
4 3/4 ounces whole-wheat flour (approximately 1 cup)
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
Vegetable spray for waffle iron
1 seven inch round waffle iron
Preheat waffle iron to high (for crispy exteriors)
In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, then add the buttermilk.
Add the wet ingredients to the dry and stir with a rubber spatula until combined. Allow to rest for 5 minutes.
Put two 1 1/2 ounce scoops of waffle batter onto the iron. Close iron top and cook until the iron says it done (or until the waffle is golden on both sides and is easily removed from iron.)
Serve immediately or keep several of them warm in a 200 degree oven covered with aluminum foil until ready to serve.