Buttermilk Waffles

The kids love pancakes, and I love waffles.  I make these in large batches, and then freeze them so we have a quick and tasty week day breakfasts.  I think that one of the most elegant looking breakfasts is a perfectly golden waffle, fresh berries and whipped cream....with a mimosa on the side.  This is adapted from an America's test kitchen recipe.  I tweaked it a bit, because I don't always have a few of their ingredients on hand.   Enjoy!

Buttermilk Waffles

2 1/2 cups all purpose flour
1 Tablespoon sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup buttermilk
2 large eggs, slightly beaten
1/4 teaspoon vanilla extract
1/4 cup vegetable oil
1 1/4 cup unflavored seltzer water or club soda

1.  Adjust oven rack to middle position and heat to 200 degrees.  Set the wire rack in rimmed baking sheet and place in oven.  (NOTE: this is a critical step.  After cooking the waffles you will put them on this wire rack.  The wire rack is crucial, if the waffles are put straight onto a cookie tray they will get soggy ...yuck...not a good texture on a waffle.  While the waffles are in the oven, they will get nice and crispy.  Plus, added bonus, everyone will have warm waffles all at the same time!)
2.  Whisk flour, sugar, salt and baking soda in a large bowl.  In another bowl whisk buttermilk, eggs, vanilla, and oil.  Carefully pour club soda over wet ingredients and mix until just combined.  Make several wells in the dry ingredients and pour the wet ingredients over the top.  Gently mix....try not to over-mix.  Resist the urge to blend in all those final streaks of flour.  Embrace the lumps!
3.  Heat the waffle iron and cook waffles according to manufacturer's instructions.  Keep them warm in the oven until ready to serve!

Serve with butter, fresh berries, whipped cream, or maple syrup (REAL maple syrup...not that log cabin crap).  These waffles are freezer friendly!  When ready to use, take them out of the freezer, and re-heat in the toaster.  

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