CLASSIC BUTTERMILK WAFFLES

INGREDIENTS

•  2 large eggs
•  1 3/4 cups (14 ounces buttermilk) here is a guide for making your own buttermilk
•  4 tablespoons butter, melted and cooled to room temperature
•  2 teaspoons vanilla extract
•  1 1/2 cups (7.25 ounces) all-purpose flour (see note)
•  2 tablespoons sugar
•  2 teaspoons baking powder
•  1 teaspoon baking soda
•  1 teaspoon salt

INSTRUCTIONS

1. In a medium-sized 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 smooth.
2. For an 8-inch round waffle iron, use about 1/3 cup batter (adjust according to waffle iron size). Cook for 2 to 3 minutes, until the iron stops steaming. If making cheese waffles, pour 1/3 cup batter on waffle iron and sprinkle 2-3 tablespoons shredded cheddar cheese over batter before closing iron.

NOTES

Flour: I often usually use at least half but sometimes 100% whole wheat flour (finely ground white wheat) for these and they are fantastic.

Butter: also, the old version of the recipe called for 8 tablespoons butter but for the last year I've made it with just 4 tablespoons and they are still tender and delicious.

UPDATE: I've updated the flour amount in this recipe to better reflect how I make them (using the weight measure as a guide). The original amount was 1 3/4 cups but I tend to measure 1 1/2 cups to equal the 7.25 ounces.