Makes 6 large waffles
4 T butter melted and browned
1 3/4 C flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 t sugar
*3 eggs
1 1/2 C buttermilk
1 t vanilla
zest of one lemon
blackberries (optional)
Combine flour, baking powder, baking soda, salt and sugar in a small bowl and whisk to combine. In a medium bowl whisk the eggs, buttermilk, vanilla, and zest. Add the flour and whisk until smooth, then whisk in the browned butter.
Heat your waffle iron as per manufacturers instructions. I have a Villa Ware waffle iron and I’m pleased with it, it makes big round waffles. If you brush the waffle iron with melted coconut oil you will get crispier waffles. I get 6 large waffles out of this recipe. To make blackberry waffles, once you’ve ladled batter into the iron drop several blackberries over the batter and close the iron. You may have to press down a bit to get the iron to close. The waffle will stick wherever the berries smashed against it, but I love my berries warm and squishy in my waffles. Since I can only make one waffle at a time I place them on a rack to cook and then reheat them in the toaster oven, or the regular oven so that we can all eat at once. Today I used mascarpone with syrup which was absolutely delicious, other favorites are goat cheese and crushed blackberries, or good old butter and syrup.
*Eggs-it you’re a purist and like extra crispy waffles you should separate the eggs, whisk the yolks in with the buttermilk, and beat the whites until soft peaks and fold into the batter after you’ve added the browned butter. I have a teeny tiny kitchen with only one accessible outlet so I never do this. Another one of my favorite things to do with waffles is add cornmeal to the batter, instead of 1 1/2 C flour I will use 1 C flour and 1/2 C cornmeal.
