Since the invention of the nonstick electric waffle iron, making homemade waffles is a breeze. You can freeze these waffles for up to a month. Baking them in a preheated 350°F oven will quickly restore them to their irresistibly crisp, buttery state.

　　

Ingredients

makes 6 to 8 waffles

　　2 cups all-purpose flour

　　1 tablespoon baking powder

　　1 teaspoon baking soda

　　1/2 teaspoon kosher salt

　　4 extra-large eggs

　　2 cups buttermilk

　　8 tablespoons (1 stick) unsalted butter, melted and cooled, plus more for the waffle iron

　　

Step 1

Combine the flour, baking powder, baking soda, and salt in a large bowl; set aside.

　　

Step 2

Using a whisk or a mixer set on medium speed, beat the eggs in a bowl for 2 minutes, or until frothy. Beat in the buttermilk.

　　

Step 3

Stir the egg mixture into the flour mixture. Beat for 2 minutes, or until smooth. Pour in the butter and beat until well combined.

　　

Step 4

Preheat a waffle iron to medium or 375°F. Lightly butter the waffle iron, unless your iron is well seasoned.

　　

Step 5

Pour about 3/4 cup batter—or enough to cover about two-thirds of the grid surface—onto the iron.

　　

Step 6

Close the lid of the waffle iron and allow the waffle to cook for 3 to 5 minutes. You’ll know the waffle is ready when steam stops coming out of the sides of the waffle iron and when the top of the waffle iron is easy to lift. If the top seems to stick a little, give the waffle another minute and try again. Gently dislodge the waffle from the waffle iron with the tines of a fork. The waffle should be golden brown.

　　

Step 7

Be sure to let the iron heat up again; then repeat with the remaining batter. Serve warm. (The waffles may be kept warm in a preheated 200°F oven for up to 10 minutes.)

　　

Blueberry Buttermilk Waffle Variation

Step 8

Sprinkle 1/4 cup fresh or frozen blueberries per waffle onto the batter after measuring it onto the waffle iron and before closing the lid.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.