Since I was a kid, Saturday has meant waffles. This recipe from Melissa Clark and NYTimes Cooking is everything I always wanted in the perfect waffle...with the slight adaptation of Vanilla Salt instead of regular sea salt.
I'm a purist and mainly see waffles as a delivery mechanism for butter (with a little maple syrup). You can get wild with the berries and whip cream if you want, though. It's Saturday, so do you.
(Extra waffles? Win! Freeze them between wax paper in a ziplock until another happy day when you pop them in the toaster and live your best life.)
- 6 tablespoons unsalted butter, more for waffle iron
- 2 cups/240 grams all-purpose flour
- 1 tablespoon/15 grams sugar
- 1 teaspoon/8 grams baking powder
- 1 teaspoon/5 grams KEEP IT SAVORY VANILLA SALT
- ½ teaspoon/3 grams baking soda
- 1 cup plain yogurt (sour cream or buttermilk works - or another cup milk plus 1 T lemon juice or vinegar)
- 1 cup milk (oatmilk works, too!)
- 4 large eggs
- Melt butter either on the stove or in the microwave. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk together yogurt, milk, melted butter, and eggs. Fold wet ingredients into dry ingredients.
- Preheat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200 degree oven until ready to serve.