Buttermilk Waffles
"Brussels waffles," prepared using unique waffle irons with large, deep grids and topped with strawberries and whipped cream, were first introduced at the 1960 World's Fair in Brussels. They were later presented as Belgian waffles at the 1964 World's Fair in New York City. In Belgium, waffles aren't just a breakfast item but are enjoyed as an afternoon snack. However, those deep pockets are perfect for holding butter and maple syrup.
Recipe Information
- Total Time: 35 minutes
- Yield: 12 Belgian waffles (4 inches each) or 24 standard waffles (4 inches each)
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 3¼ cups buttermilk, well-shaken
- 1½ sticks (12 tablespoons) unsalted butter, melted and cooled
- 3 large eggs, lightly beaten
- Vegetable oil, for greasing waffle iron if needed
- Accompaniment: Butter and pure maple syrup
Special Equipment
- A well-seasoned or nonstick Belgian or standard waffle iron
Instructions
Preheat the waffle iron and set an oven rack in the middle position. Preheat the oven to 200°F.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the buttermilk, melted butter, and eggs until smooth (the batter will be thick).
If needed, lightly grease the waffle iron with vegetable oil. Spoon ½ cup of batter for each 4-inch Belgian waffle or ¼ cup for each 4-inch standard waffle into the iron, spreading the batter evenly. Cook according to the manufacturer's instructions. Place each cooked waffle on a baking sheet and keep warm, uncovered, in the oven. Continue with the remaining batter.
Serve the waffles with butter and maple syrup.
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