Classic Buttermilk Waffles

This recipe is for a very typical plain waffle, crisp and golden, perfect with maple syrup and butter or berries and whipped cream. When made with pastry flour it will be extra crispy, and light as air inside. When made with all-purpose flour the waffle has a bit more body — still light, but chewier on the inside. The optional pecan meal or almond flour add a nice nutty flavor.

Ingredients

2 large eggs
1 3/4 cups buttermilk
1/2 cup (8 tablespoons) butter, melted and cooled to room temperature
2 teaspoons vanilla extract
2 cups pastry flour OR 1 3/4 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons sugar*
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup pecan meal or almond flour, optional; for flavor
*Leave out the sugar if you want savory waffles, such as the type you'd use as a base for creamed chipped beef or fried chicken

Instructions

In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla.
In a separate bowl whisk together the dry ingredients.
Combine the wet and dry ingredients, stirring just until nearly smooth; a few small lumps may remain.
Spray your waffle iron with a non-stick cooking spray before preheating it. Cook waffles according to the manufacturer's directions. For an 8" round waffle iron, use about 1/3 cup batter; cook for 2 to 3 minutes, until the iron stops steaming.

source:
King Arthur Flour recipes.