Classic Buttermilk Pancakes

Classic Buttermilk Waffles

I often usually use at least half but sometimes 100% whole wheat flour (finely ground white wheat) for these and they are fantastic. Also, the old version of the recipe called for 8 tablespoons butter but for the last year I've made it with just 4 tablespoons and they are still tender and delicious.

INGREDIENTS

• 2 large eggs
• 1 3/4 cups (14 ounces buttermilk) here is a guide for making your own buttermilk
• 4 tablespoons butter, melted and cooled to room temperature
• 2 teaspoons vanilla extract
• 1 3/4 cups (7 1/4 ounces) all-purpose flour (see note)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

DIRECTIONS

1. In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.
2. For an 8-inch round waffle iron, use about 1/3 cup batter (adjust according to waffle iron size). Cook for 2 to 3 minutes, until the iron stops steaming. If making cheese waffles, pour 1/3 cup batter on waffle iron and sprinkle 2-3 tablespoons shredded cheddar cheese over batter before closing iron.

Recipe Source: adapted from King Arthur Flour’s Baking Companion/Melskitchencafe