Buttermilk Waffles

1 3/4 cups all-purpose flour
1 tsp double-acting baking powder
1 tsp baking soda
1/2 tsp salt
2 cups buttermilk (kefir can be substituted)
1/3 cup vegetable oil
2 eggs

OPTIONAL
fresh berries
chopped nuts
chocolate chips

TOPPINGS
pure maple syrup
whipped cream
fruit
nuts

Pre-heat waffle iron while preparing batter. I use a Kitchenaid Pro-Line double-Belgian waffle maker, and I love it, but apparently it’s been discontinued. This recipe can be used for either Belgian or regular waffle, but the cooking time will need to be adjusted.

In a large bowl with a pouring spout, combine all dry ingredients. Add buttermilk, eggs and oil and mix until thoroughly adding additional buttermilk or flour as needed to adjust thickness.

For Belgian waffles, our batter onto hot griddle until it nears the edges. Close waffle maker and flip to coat. Fill opposite side, and flip back. Cook for 3 to 3.5 minutes.

To add optional fillings, pour batter onto the griddle and quickly add berries, nuts or chocolate chips, close maker. Berries may require an additional 30 seconds.

Waffles are best if served directly out of the maker, but they can be kept warm in an oven to serve a large group.