Buttermilk Waffle Recipe

One thing to remember when making these is not to overmix.  In the end you should have a batter that is just barely not lumpy, but not super-smooth.

Buttermilk Waffles
Feeds 6

You will need:

• A waffle iron (American or Belgian style, but American is best for these)
• 3 cups of flour
• 1 and 1/2 tsp. baking soda (also called drinking soda or sodium bicarbonate)
• 1 tsp salt
• 3 eggs
• 1/3 cup vegetable oil
• 1/4 cup sugar
• 1 and 1/2 to 2 cups of buttermilk
• 1 tsp vanilla extract
• (optional) 1 tsp cinnamon, 1/4 tsp allspice (English pepper), and 1/2 tsp ginger

1. Put the dry ingredients in a bowl, and aerate them with a mixer or a wire whisk.
2. In another bowl, beat the eggs, oil, and sugar together.
3. Combine the egg mixture and the dry ingredients as best as possible, smashing them together with a fork if needed.  It doesn't need to be totally combine, just well enough so that all of the wet ingredients are absorbed into the mush.
4. Add a cup of the buttermilk, and begin mixing.  If it's not enough, then add more gradually until it is.
5. Your batter should be not so lumpy, but may still have a few small ones, and about the thickness of a good ketchup.
6. Heat your waffle iron.  This will allow enough time for the buttermilk to activate the bakind soda.
7. Once the waffle iron is hot, sprinkle a little oil on it, and then pour the batter in.  Be careful not to use too much.
8. As the waffle is cooking, you may need to press it down a little.  These have a tendency to puff alot.
9. When the waffle is cooked through and a mild golden brown, remove it to a plate and start on the next.

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