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Crispy Buttermilk Waffle
Serves 6 (12 waffles)

Qty Size Ingredient
2 cups AP Flour
2 lg Eggs
cup Seltzer Water (or Club Soda)
½ cup Powdered Buttermilk *
½ cup Sour Cream (because real buttermilk isn't sour)
¼ cup Vegetable Oil
1 tbls White Sugar
1 tsp Kosher Salt
½ tsp Baking Soda
½ tsp Pure Vanilla Extract (double strength)

Because of the seltzer water you don't want to mix this up early and store it in the fridge.  The seltzer/soda water will loose all its pizzazz.  Wait until you, and your waffle iron, are ready to start cooking for best results.

Also, you want to have ready a sheet pan with cooling rack in the oven set to <200º to keep them warm as you cook them in batches.

Mix all the dry ingredients in a bowl first.  Whisk to mix thoroughly and make a divot or well in the center of the bowl to pour the liquid ingredients into.  Next, in a separate bowl, mix all the wet ingredients, reserving the seltzer until last, and beat with a whisk to thoroughly mix with the egg.  Then add the seltzer, stirring gently (with spoon or spatula) so as not to burst all the CO2 bubbles.  Then pour the bowl of wet ingredients into the divot/well that you made in the bowl of dry ingredients and FOLD together loosely.  If you beat, blend, mix or stir the final mixture too much (until smooth) it will be tough and chewy.  Fold gently, leaving lumps throughout, while making sure that none of the dry ingredients are still visible (dry).

The only thing left is to cook some.  Set your waffle iron to 375º-400º.  Should take ½ cup per waffle.  And make sure you are using a regular waffle iron.  NOT a Belgian Waffle iron.  Belgian waffle irons are designed to make thicker waffles than this batter is made for.  They are likely to come out soggy if you do!


* Buttermilk from the store isn't really buttermilk.  Supermarket buttermilk is made from skin milk that is cultured with a bacteria to create the acidity (sour) and as a thickener (basically, milk that's allowed to go sour), and is made by milk producers.  Real buttermilk is made by butter producers.

Powdered buttermilk, from a reputable source, will actually be real buttermilk that can be stored in the fridge for up to a year.  Do not get dry "cultured buttermilk".  That's just a dry form of what you get in the grocery store.

And then there is REAL buttermilk from Kate's Home Made Butter.  (Available at Whole Foods)

According to Julia Moskin, real buttermilk is: "What's left of heavy cream once it has been churned, is naturally defatted milk, with microscopic traces of butter that leave a haunting, rich flavor and a creamy mouth feel."

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