Classic Buttermilk Waffles

from melskitchencafe.com

2 large eggs

1 3/4 cups (14 ounces buttermilk)

1/2 cup butter, melted and cooled to room temperature

2 teaspoons vanilla extract

1 3/4 cups (7 1/4 ounces) all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.

For an 8-inch round waffle iron, use about 1/3 cup batter (adjust according to waffle iron size). Cook for 2 to 3 minutes, until the iron stops steaming. If making cheese waffles, pour 1/3 cup batter on waffle iron and sprinkle 2-3 tablespoons shredded cheddar cheese over batter before closing iron.