Buttermilk Waffles

• 2 large eggs

• 1 ¾ cups (420 ml) buttermilk

• 8 tablespoons (113g) unsalted butter, melted and cooled

• 2 teaspoons vanilla extract

• 1 ½ cups (213g) all-purpose flour

• 2 tablespoons (25g) sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• ½ cup (40g) pecan meal (optional)

Instructions:

1. In a medium bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract.

2. In a separate bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.

3. Combine the wet and dry ingredients just until combined. Do not overmix! A few lumps are okay.

4. If you're using pecan meal, stir it into the batter now.

5. Preheat your waffle iron according to the manufacturer's instructions.

6. Spray the waffle iron with non-stick cooking spray.

7. Pour about ⅓ cup of batter onto the waffle iron.

8. Cook the waffle for 2-3 minutes, or until golden brown and cooked through.

9. Serve immediately with your favorite toppings, such as maple syrup, butter, berries, or whipped cream.

Tips:

For extra crispy waffles, use pastry/cake flour instead of all-purpose flour.

If you don't have buttermilk, you can make your own by adding 1 tablespoon (15 ml) of vinegar or lemon juice to 1 cup (240 ml) of milk and letting it sit for 5 minutes.

For Buttermilk powder, use 50g buttermilk powder to 350g water (adjust to taste)

Leftover waffles can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 1 month.