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• 1 1/2 cups warm milk
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract
1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Coat
the cooking plates of the waffle maker with oil and preheat.
2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk
mixture into the flour mixture; beat until blended.
3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp.
Serve immediately.
BLUEBERRY BUTTERMILK WAFFLES
• 2 cups all purpose flour, spooned and leveled, plus 1 teaspoon for dusting berries
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups low-fat buttermilk
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 2 large eggs
• 1 cup fresh blueberries (6 ounces), plus more for serving
• Sweetened crème fraîche and confectioners’ sugar, for serving
1. Preheat oven to 275° F; set a rack on a baking sheet and place in oven. Coat the
cooking plates of the waffle maker with oil and preheat.
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and
salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs. Add
flour mixture to buttermilk mixture and stir just until batter is combined. Toss ber-
ries in 1 teaspoon flour; fold into batter.
3. Pour 1 cup batter (this may vary depending on size of waffle iron) in the center
of iron, spreading evenly with a spatula. Close iron; cook until waffles are golden
brown and crisp, 7 to 8 minutes. Remove from iron and quickly toss back and
forth from hand to hand to cool slightly and allow waffles to crisp up. Transfer to
rack in oven; repeat with remaining batter. Serve with blueberries, crème fraîche,
and a sprinkle of confectioners’ sugar.
