Sundays require real breakfast food. Today that means waffles. These aren't just any waffles, they are warm, crisp on the outside, pillowy on the inside, vanilla-scented heaven.
Waffles like this are only possible with buttermilk. Buttermilk adds a slightly tangy flavor, but most importantly, it reacts with the baking powder to make the waffle poof-up. (If you don't have buttermilk, you can add a tablespoon of lemon juice to your milk and let it stand for five minutes before adding to the batter.) Your waffle iron doesn't have to be anything special. I'm pretty sure mine was less than $15 at Fred Meyer. Do make sure that you spray it with Pam or coconut oil, even if it is a non-stick waffle iron.
This recipe can be made with AP flour, or a Gluten-Free blend of your choice. Lately I have been using Namaste Perfect Flour Blend. It is a blend of brown rice flour, tapioca starch, arrowroot powder, sorghum flour and xanthan gum. This blend has proven to be quite versatile. (When I do make my own all purpose gluten-free flour blend, it is usually two parts brown rice flour to one part tapioca starch and one part potato flour.)
1 3/4 cup flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/8 teaspoon (just a pinch!) salt
1 3/4 cup buttermilk
1/2 cup melted butter, or oil of your choosing
1 teaspoon vanilla extract.
Preheat your waffle maker!
Whisk together the flour, sugar, baking powder and salt in a large bowl, make a well in the center and add the wet ingredients. Whisk until well combined, make sure you get rid of any lumps. You will see bubbles start to form in the batter as the baking powder reacts with the buttermilk. Once your batter is ready, follow manufacturers instructions for cooking waffles on your waffle maker. Mine makes 4 waffles at a time and it is about 1/3 cup batter per waffle. They should be golden-brown and crisp when they are done, and your whole house will smell heavenly!
Top with butter and syrup or berries and cream, enjoy!