• 2 cups all-purpose flour, (spooned and leveled)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups low-fat buttermilk
• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs
Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. (This is so you can keep the waffles warm while cooking all the batter)
In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.
Heat waffle iron according to manufacturer's instructions; brush with oil (or spray the waffle iron top and bottom with a light coating of PAM). Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). NOTE - I was a little off center on my first pour, and a bit too generous with the batter, causing waffle over-flow... oh well.
Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes (or, if your waffle iron is like mine, until the light turns off and the iron "clicks").
Transfer to rack in oven to keep warm; repeat with remaining batter.
Martha’s Note: “Like pancakes, waffles require a gentle hand when preparing the batter. For the most tender results, don't overmix it -- there should still be some lumps”
For your leftovers, cool completely and then place in a freezer storage bag, separating the waffles with a piece of wax paper. When you're ready for this tasty breakfast treat again, just take the bag out of the freezer, remove the number of waffles you intend to snarf down, and pop them in your toaster oven.