Ingredients
3/4
cup dried powdered buttermilk
6
tbsp unsalted butter, melted
Directions
1.
Sift together flour, dried powdered buttermilk, sugar, baking powder, baking soda, and salt.
2.
Refrigerate this \"from-scratch mix\" in plastic storage bags until youre hungry for waffles. (It will keep for 1 month.)
3.
On a waffle morning, whisk eggs in a large bowl until blended, then whisk in water and melted butter.
4.
Whisk dry ingredients into liquid mixture just until smooth.
5.
Brush a preheated waffle iron lightly with vegetable oil and spoon batterabout 2 cups for 4 wafflesin iron, spreading quickly.
6.
Cook waffles according to manufacturers instructions, transferring as cooked to rack of a preheated 250°F oven to keep warm. (If you dont intend to use the entire mix at once, divide dry-ingredient mixture into thirds and transfer to 3 sealable plastic bags to refrigerate. You will need 1 egg, 1 cup water, and 2 tablespoons melted unsalted butter for each bag.)
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