This waffle is a crowd-pleaser. It’s not necessarily the one I’d go to if I was making waffles just for myself (I like them a bit more dense) (yes, I do make waffles just for myself), but the batter makes perfect waffles every single time.

And, one of the best parts is that you are sneaking in some whole grain goodness on them … they will never know! Sure that whole grain goodness is disguised by a whole stick of butter as well as buttermilk (yum!) but sometimes these things happen.

Buttery Waffles
makes about 1o–12 waffles ~ adapted from Alice Waters

1 cup all purpose flour
1 cup spelt or whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon natural sugar
2-1/2 cups buttermilk
3 eggs
1 teaspoon vanilla
1/2 cup (1 stick) unsalted butter, melted

Heat the waffle iron to your liking. Mix flours, baking powder, baking soda, salt and sugar in a large bowl and set aside. In a smaller bowl, mix together buttermilk, eggs and vanilla. Add the buttermilk mixture into the dry ingredients and using a wooden spoon, mix with as few strokes as possible. Add the butter into the bowl and mix gently again. Do not overmix. Using a ladle, pour the mixture into the waffle iron and away you go!

I like to serve these with real maple syrup, yogurt and fresh fruit. I find they don’t need butter spread on them at all (which is part of what I like about this recipe) so I don’t even bother putting any on the table.

Happy Waffle-making to you!

—MAV