It's the weekend and I've posted very early for you to enjoy this! Do you go all out for breakfast on the weekend? I try to, because that's when we're not rushed to get out the door and daddy is usually home to spend it with us.
It had been a while since I've made waffles, so I wanted to get a recipe that was easier than my favorite one here, which has you whip the egg whites then incorporate them. I wanted something I could just throw in the bowl and stir up. No fuss, not today. I figured that since Alton has a pancake recipe we like, surely he's got one for waffles! I liked that these use wheat flour, something I am trying to use more of when I can. We enjoyed these with some strawberry syrup. So go have you some good breakfast this weekend!
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
Preheat waffle iron according to manufacturer's directions.
In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.