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Buttermilk Waffles

Buttermilk Waffles
Adapted from Wanna Be a Country Cleaver
Serves 4

1 1/2 cups all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons granulated sugar
1 egg
1 1/4 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted

1. Preheat oven to 200F. Line a baking sheet with foil; set aside. Preheat waffle iron; spray with nonstick cooking spray.
2. In a medium bowl, whisk together flour, salt, baking soda, and sugar to combine; set aside. Whisk together buttermilk, egg, and vanilla extract in a large measuring cup until well combined. Add buttermilk mixture and melted butter to dry ingredients, whisking together until batter is well combined and smooth.
3. Pour 1/2 cup of batter onto heated waffle iron and cook until waffles are golden brown (or to preferred doneness). Remove from iron and place on prepared baking sheet. Place in oven to keep warm while other waffles are cooking. When all waffles are done, serve hot with butter and syrup. *If freezing, allow waffles to cool for several minutes before wrapping with plastic wrap.

*Note: Even though I'm always eating these alone, I generally make a full batch and freeze the remaining waffles. Wrap them tightly in plastic wrap, place in a ziptop bag, and freeze. To reheat, just pop them into the toaster, the oven, or the microwave and enjoy a quick and easy frozen waffle breakfast without the box and all the preservatives.