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Whole Grain Waffles

makes 12 Belgian-style waffles

Ingredients
  • ½ cup unsalted butter, melted 1 stick/4-ounces
  • 2 cups buttermilk
  • 3 eggs
  • 1 tablespoon sucanat or any sugar
  • 2 cups all-purpose flour or a 50/50 mix with whole wheat
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Instructions

  1. Plug in your waffle iron and get it started heating. Melt the butter.

  2. Measure buttermilk into 4-cup glass measuring cup or bowl. Add eggs and sucanat/sugar, whisk to combine. Whisk in the melted butter.

  3. In a large bowl, whisk together the flour, leavening, and salt. Pour buttermilk mixture over flour mixture and mix just until incorporated.

  4. Scoop about 1/3-cup batter for each waffle and cook until golden brown and crispy. Transfer to a cooling rack to preserve crispness and continue with remaining batter.

Recipe Notes / Tips
  • Substitute for buttermilk: use 2 cups whole milk + 2 teaspoons apple cider vinegar, increase baking powder to 2½ teaspoons and omit the baking soda
  • My original formulation: 1 cup whole wheat flour, ½ cup each oat flour and oat bran
  • Alice Waters' formulation: 1 cup whole wheat pastry flour, 1 cup whole grain flour, sugar optional