MAKES ABOUT EIGHT 7-INCH ROUND WAFFLES
While the waffles can be eaten as soon as they are removed from the waffle iron, they will have a crispier exterior if rested in a warm oven for 10 minutes. Buttermilk powder is generally located in supermarkets near the dried-milk products or in the baking aisle. Leftover buttermilk powder can be kept in the refrigerator for up to a year. Seltzer or club soda gives these waffles a light texture that would otherwise be provided by whipped egg whites. (Avoid sparkling water such as Perrier—it’s not bubbly enough.) Use a freshly opened bottle for maximum lift. Serve these waffles with butter and warm maple syrup. See the sidebar that follows the recipe.
|
2 |
cups (10 ounces) all-purpose flour |
|
½ |
cup (2½ ounces) buttermilk powder |
|
1 |
tablespoon sugar |
|
¾ |
teaspoon salt |
|
½ |
teaspoon baking soda |
|
½ |
cup sour cream |
|
2 |
large eggs |
|
¼ |
teaspoon vanilla extract |
|
¼ |
cup vegetable oil |
|
1¼ |
cups seltzer water |
1. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet; place in oven. Whisk flour, buttermilk powder, sugar, salt, and baking soda together in large bowl. Whisk sour cream, eggs, vanilla, and oil together in medium bowl to combine. Gently stir seltzer into wet ingredients. Make well in center of dry ingredients and pour in wet ingredients. Using a rubber spatula, gently stir until just combined (batter should remain lumpy with few streaks of flour).
2. Heat waffle iron and bake waffles according to manufacturer’s instructions (use about ⅓ cup for 7-inch round iron). Transfer waffles to wire rack in preheated oven; repeat with remaining batter. Serve.