Buttermilk–Brown Sugar Waffles

Name: Buttermilk–Brown Sugar Waffles
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: About 8 waffles
Cuisine: American
Ingredients: 2 eggs; 1¾ cups buttermilk; 1 stick (½ cup) butter, melted and cooled to room temperature; 1¾ cups all-purpose flour, or 1½ cups flour plus ¼ cup wheat germ; 2 Tbsp. light brown sugar, or 1 tablespoon each white and dark brown sugar; 2 tsp. baking powder; 1 tsp. baking soda; 1 tsp. salt; nonstick cooking spray or butter, for the iron

Julia Moskin published this recipe in The New York Times in 2006, in a piece about what belongs on a wedding registry (a waffle iron, she argued, if children are at all likely). They are as quick as ordinary waffles, but the buttermilk gives them tang and the brown sugar a faint caramel edge that makes them worth the small detour.

Serves: About 8 waffles
Yield: about 8 waffles
Prep: 5 min
Cook: 5 min
Total: 10 min
Cuisine: American
Level: Easy

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Directions

Whisk the eggs, buttermilk and melted butter together in a large bowl. In a second bowl stir together the flour (and wheat germ, if using), brown sugar, baking powder, baking soda and salt. Add the dry ingredients to the wet and whisk just until smooth. Let the batter rest a few minutes.
Heat a waffle iron and butter it lightly or coat with nonstick spray — even a nonstick iron needs it. Ladle on the batter (about ¼ cup for an 8-inch round iron), close, and cook just until light golden brown. Serve right away.

Adapted from Julia Moskin, The New York Times (2006)

quick waffles weekend