Cook's Note: With the celebration of the 50th anniversary of the 1962 World's Fair in Seattle, we had to try our hand at a home version of the fair's famous Belgian waffles and came up with a winner.
makes about 16 waffles
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups buttermilk
- 6 tablespoons (3/4 stick) unsalted butter, melted and cooled to room temperature
- 2 eggs
- whipped cream and fresh strawberries or maple syrup for topping
Preheat your waffle iron. Heat your oven to 200 degrees to keep the finished waffles warm.
Blend flour, sugar, baking powder, baking soda and salt in a large bowl.
In a separate bowl, whisk buttermilk, melted butter and eggs. (If the melted butter hasn’t cooled it won’t blend evenly and may start to cook the eggs.) Whisk buttermilk mixture into flour mixture until just combined.
Prepare waffle iron according to manufacturer’s instructions, or spray with nonstick spray. Pour batter into waffle mold, spreading to the edges with a heatproof spatula. Cook waffles until golden and cooked through, about 3 minutes. Your waffle iron’s cooking time may vary. There should be a bit of steam escaping when the waffles are ready. Repeat with remaining batter.
Transfer cooked waffles to the oven rack. Use a heatproof metal cookie rack in the oven for more stability. As you make more waffles, keep them in a single layer so they won’t get soggy.
Serve topped with whipped cream and fresh strawberries, or drizzle with real maple syrup.