Waffles

Waffles
Makes about 5 to 6 (8-inch) Belgium waffles.

Though these waffles call for buttermilk, don’t let that stop you from making them (cause, really, who ever has buttermilk at home.) You can create a homemade buttermilk by mixing white vinegar or lemon juice into milk and letting it sit for 30 minutes. We tried them with both cultured buttermilk and homemade and while the cultured buttermilk creates a more balanced-taste, the homemade buttermilk is still quite delicious.
Also, this batter can be used to make pancakes. So if you don’t have a waffle iron, make pancakes instead.

8 tablespoons (1 stick) butter
2 eggs
1 ¾ cups buttermilk (1 ½ cups milk plus 3 tablespoon white vinegar)
2 tablespoons brown sugar
1 cup all-purpose flour
3/4 cups white whole-wheat flour (or all-purpose flour)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine salt
Nonstick cooking spray or butter

1. Melt butter and cool until no longer hot. Whisk eggs, buttermilk, brown sugar, and melted butter in a large bowl. In a medium bowl, whisk together the flours, baking powder, baking soda, and salt until combined.
2. Using a spoon, gently stir the flour mixture into the egg mixture until just combined (do not beat it in.) Let batter rest for about 5 minutes to let the baking powder activate.
3. Heat a waffle iron and coat it with nonstick cooking spray or butter. (Even nonstick waffle irons require this step.) Ladle batter onto iron (about a heaping 1/2 cup for an 8-inch round Belgium waffle iron), close, and cook just until nicely browned. Serve immediately. Adapted from Julia Moskin from “The New York Times”