The buttermilk in this recipe helps give the waffle a fluffy structure, while the butter helps to crisp the crust for a crunchy-chewy texture. It’s important not to over work the batter while combining the wet and dry ingredients, which would develop glutens and make the waffle more dense and rubbery.

Ingredients

• 1½ cups flour
• 1 tbsp baking powder
• 1 tbsp sugar
• ½ tsp salt
• ½ tsp baking soda
• 3 large eggs, beaten
• 1½ cups buttermilk
• 1 tsp vanilla extract
• 8 tbsp unsalted butter, melted

Instructions

Preheat a waffle iron over medium-high heat until oil just smokes.

Whisk together dry ingredients in a medium bowl, and set aside.

Combine eggs, buttermilk and vanilla in a smaller bowl. Melt butter in a small saucepan over low heat, or in the microwave using low power, taking care not to overheat. The milk solids should not separate.

Pour wet ingredients and melted butter over the dry ingredients, and fold until just combined with small lumps remaining.

Ladle or pour batter onto waffle iron and even out with a silicone spatula before closing. Cook waffles until golden brown and crispy, about 5 minutes.