Saturday, August 16, 2008
This recipe is basically my buttermilk pancake recipe with a couple of slight variations. My experience is that these are the lightest waffles I've ever tasted.
1/2 c milk
1 1/2 c buttermilk
2 tbsp butter, melted
1/4 cup vegetable oil
1 2/3 c all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 vanilla bean
1 tbl sugar
In a large bowl whisk eggs, butter, and milks. (ALWAYS add the melted butter, along with the sugar it makes them beautifully browned.) Carefully slice vanilla bean down the center and scrape seeds with the back of the knife into the liquid mixture. Toss vanilla bean
into mixture and let sit for 15 to 20 minutes.
Remove vanilla bean and add the baking powder, baking soda, salt and sugar and mix thoroughly. Then add the flour and stir. No need to overmix. I prefer a thinner batter, so add a touch of buttermilk if too thick.
Heat waffle iron accordingly and add batter and close lid. Let cook until steam starts to decrease.
Serve with butter, syrup, or fruit or honey or whatever you like.