Step 1
In a large mixing bowl, whisk together flour, the Redpath® Golden Yellow Sugar, baking powder, baking soda, and salt until well combined and no lumps remain.
Step 2
In a large measuring cup, whisk buttermilk, melted butter, lightly beaten eggs, and vanilla extract until thoroughly mixed. Pour the wet ingredients into the dry ingredients. With a large spatula, stir until just combined; a few lumps will remain. (Overmixing may lead to a tough waffle.) Cover and let sit for 10 minutes to allow flour to hydrate and batter to thicken.
Step 3
Meanwhile, lightly grease and preheat the waffle iron according to manufacturer’s instructions.
Step 4
Pour batter (usually about ¼ cup to ½ cup / 63 ml to 125 ml; most waffle irons will come with a recommended amount) onto the preheated waffle iron. Close lid and cook for 3 to 5 minutes or until the light indicator on the waffle iron turns off and waffle is golden brown.
Step 5
Carefully remove waffle from the waffle iron with the help of a heatproof spatula or tongs. Repeat process with the remaining batter. Serve immediately or keep waffles warm in a preheated oven at 250°F (121°C) by placing finished waffles onto a wire cooling rack placed on a baking sheet. Place in a single layer to prevent waffles from steaming and getting soggy.
Step 6
Serve waffles with butter and maple syrup, dusted with Redpath® Icing Sugar, with berries, jam, or whipped cream.
*Kefir is a great substitute for buttermilk. Another option is to add two tablespoons (30 ml) of white vinegar or lemon juice to a large measuring cup. Add in enough milk (preferably whole milk, but any milk, including creamier non-dairy options, can be used) to hit the 2 cup (500 ml) mark. Stir and let sit until slightly curdled and thickened; 5 minutes. Use as directed in the recipe.
*Waffles may be darker in colour than typical buttermilk waffles as brown sugars tend to caramelize faster than granulated sugar.
