1 teaspoon sugar (add more if you enjoy a sweeter waffle, up to 1 tablespoon)
1⁄2 teaspoon salt (do NOT add the salt if you are using salted butter! It will make the waffle TOO salty!)
NOTE: The waffles will benefit if you have all the ingredients at room temperature. I take out the eggs, melt the butter and pour the buttermilk out half an hour before making the waffles.
When you begin to make the batter, turn on the waffle iron to get it nice and hot.
Melt the stick of butter in a heat-proof measuring cup. Set aside to cool.
In a large batter bowl, measure out the flour, baking powder, baking soda, sugar and salt, stirring well to combine ingredients. Create a depression in the center of the dry ingredients for the buttermilk mixture.
Beat the eggs in a large pourable measuring cup until frothy and well-combined. Add the vanilla extract, buttermilk and cooled butter. Beat until well-combined.
Pour the buttermilk mixture into the dry ingredient’s depression and stir rapidly with a wooden spoon until well combined. There will be an immediate chemical reaction between the buttermilk and leavening, creating a thick, rich batter honeycombed with air bubbles.
Using the wooden spoon, push 1/4 of the batter onto your waffle iron plates and bake until steam stops rising from the waffle iron or your personal degree of doneness is achieved.
Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach