WafflesByNYT

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https://cooking.nytimes.com/recipes/1017409-waffles

===Ingredients===

  • 6 tablespoons unsalted butter, more for waffle iron

  • 2 cups/240 grams all-purpose flour

  • 1 tablespoon/15 grams sugar

  • 1 teaspoon/8 grams baking powder

  • 1 teaspoon/5 grams fine sea salt

  • ½ teaspoon/3 grams baking soda

  • 1 cup plain yogurt (or see note)

  • 1 cup milk

  • 4 large eggs

===Preparation===

  1. Melt butter either on the stove or in the microwave. Set aside.

  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk together yogurt, milk, melted butter, and eggs. Fold wet ingredients into dry ingredients.

  3. Preheat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200 degree oven until ready to serve.