Ingredients
266 g | freshly milled whole-wheat flour |
26 g | sugar |
6 g | baking powder |
2.5 g | baking soda |
6 g | kosher salt |
575 g | buttermilk |
100 g | eggs (2 large eggs) |
56 g | unsalted butter, melted and cooled slightly |
1¾ cups (9 5/8 ounces) freshly milled whole-wheat flour |
2 tablespoons sugar |
1½ teaspoons baking powder |
½ teaspoon baking soda |
2 teaspoons kosher salt |
2½ cups buttermilk |
2 large eggs |
4 tablespoons unsalted butter, melted and cooled slightly |
Essential Equipment
Instructions
- 266 g freshly milled whole-wheat flour
- 26 g sugar
- 6 g baking powder
- 2.5 g baking soda
- 6 g kosher salt
- 575 g buttermilk
- 100 g eggs (2 large eggs)
- 56 g unsalted butter, melted and cooled slightly
Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Whisk buttermilk, eggs, and melted butter together in medium bowl. Make well in center of flour mixture and pour in buttermilk mixture. Using rubber spatula, gently stir until just combined. Batter should remain slightly lumpy with streaks of flour.- Heat waffle iron and bake waffles according to manufacturer’s instructions (use ½ cup [120 grams] batter per waffle for 7-inch round iron). Serve immediately.
Instructions
- 1¾ cups (9 5/8 ounces) freshly milled whole-wheat flour
- 2 tablespoons sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons kosher salt
- 2½ cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled slightly
Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Whisk buttermilk, eggs, and melted butter together in medium bowl. Make well in center of flour mixture and pour in buttermilk mixture. Using rubber spatula, gently stir until just combined. Batter should remain slightly lumpy with streaks of flour.- Heat waffle iron and bake waffles according to manufacturer’s instructions (use ½ cup batter per waffle for 7-inch round iron). Serve immediately.