Buttermilk Belgian Waffles
(Makes two Cuisinart WAF-100 Belgian waffles or six 7-inch round regular waffles)
1 3/4 packed cups (8.75 ounces) unbleached all-purpose flour
1/4 cup buttermilk powder
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
3 large eggs, room temperature, well beaten
1 1/2 cups milk, room temperature
2 tablespoons organic canola oil
1 In 2-quart glass measure, whisk together dry ingredients. In a 1-quart glass measure, whisk together the eggs, milk, butter and oil. Pour into dry mixture and combine. Let batter rest 5 minutes before using. Spray both upper and lower grids with cooking spray, or apply a little canola oil with a paper towel or pastry brush. Preheat waffle iron.
2 Ladle 2 cups batter onto center of waffle iron (or 1/2 cup onto each of the squares); spread batter evenly over the grid. Close the lid and bake until the green light comes on and the audible tone sounds, about 5 to 6 minutes. When the tone sounds (another signal is that the steam stops), open lid and remove the waffle. Close lid and wait a minute or two for iron to reheat. Repeat with remaining batter. Serve with cold unsalted butter and warm real maple syrup or whatever you like.