Waffle Batter #1

After receiving a Belgian-waffle maker as a gift, I am on a quest for a great batter to make great waffles. This is the first one that showed promise. Still looking for more lift in my waffles. For non-Belgian waffles this batter would probably knock it outta the park. Up next: Waffle Batter with Yeast

Ingredients

• 2 cups (10 ounces) unbleached all-purpose flour
• 1 tablespoon sugar
• ¾ teaspoon table salt
• ½ cup dried buttermilk powder
• ½ teaspoon baking soda
• ½ (120 g) cup sour cream
• 2 large eggs
• ¼ teaspoon vanilla extract
• ¼ cup vegetable oil
• 1 ¼ cups unflavored seltzer water (or club soda with just carbonated water as ingredient)

Directions

1. Pre-heat the waffle iron at a point that will have it ready once the batter is ready.
2. Pre-heat an oven to 250 degrees F with a wire rack  Whisk flour, sugar, salt, buttermilk powder, and baking soda in large, upright bowl to combine. Sifting the ingredients together is another option.
3. Whisk sour cream, eggs, vanilla, and oil in medium bowl to combine. 
4. Gently stir the seltzer into wet ingredients. 
5. Make a well in the center of dry ingredients and pour in wet ingredients. Gently stir until just combined. Batter should be slightly lumpy.
6. Heat waffle iron and cook waffles according to manufacturer’s instructions. Transfer waffles to rack in warm oven and hold for up to 10 minutes before serving with butter and maple syrup. They do crisp up a bit if you do this.