* Milk plus 1 Tbsp vinegar to equal a 1 1/2 cups. Let sit for 5-10 minutes
Instructions
Place 1 and 1/2 cups flour into a mixing bowl and add the baking powder, baking soda, salt and sugar. Stir with a fork to blend.
In another mixing bowl, whisk the eggs. Stir in the buttermilk and the melted butter (cooled slightly). Add the flour mixture and stir until well mixed.
The batter should flow from the skpoon, not plop. Spray waffle maker with non stick spray if necessary. Bake in hot waffle iron until crisp and golden. Serve hot.
*Notes:
My waffle maker uses about 1/2 cup batter per waffle.
If you use traditional buttermilk you will probably need the milk to thin it. If you make your own buttermilk you will probably need the extra 1/4 cup flour to thicken it.
These also freeze well. Place on a baking sheet to flash freeze for about 45 minutes to 1 hour. Remove and place in freezer zip top bag. Freezes well for up to 2 months.