Here's the recipe I used for waffles last night - I combined one from Alton and one from Martha, and they got rave reviews. You can make the batter in advance, and stick it in the fridge until you're ready to make them. I am going to make a few and stick them in the freezer as "frozen waffles" and see if they reheat in the toaster ok for breakfast in the morning. I'll get back to you on that.
Quick note: I really did measure the flour with my food scale - I do that with a few other recipes when the weight is specified, too. It's more precise than filling a measuring cup - you'd be amazed at how much the actual amount will vary when you do it that way.
4 ¾ ounces all-purpose flour, approx. 1 cup
4 ¾ ounces whole-wheat flour, approx. 1 cup
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 tablespoons brown sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
½ tsp. pure vanilla extract
non-stick spray for waffle iron
In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter (make sure it has cooled, or you'll end up cooking the eggs), and then add the vanilla and buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Make sure it’s hot! Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Let waffle iron reheat between each batch, or you'll get soggy waffles. I tried hurrying things along and it's not worth it. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
***UPDATE***I made the Cook's Illustrated Buttermilk Waffles tonight, and they win, hands-down. SO good. Crispy, light, delish. Check it out, here.