1cup (240g)buttermilk(dairy-free homemade buttermilk can be substituted)
1cup (240g)heavy cream(a dairy-free cream may be substituted, but hasn't been tested)
½cup (113g)butter, melted and cooled slightly (a dairy-free butter may be substituted)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cornstarch, sugar, and salt. In a medium bowl, whisk together the eggs, buttermilk, and heavy cream until combined.
Pour the wet ingredients into the dry and whisk until a thick batter forms. Gently whisk in the melted butter just until combined.
Let batter rest for 20 minutes. Heat waffle iron.
When ready, dollop large spoonfuls into waffle impressions and close the lid. Bake for recommended time per waffle iron instructions.
Remove waffles carefully from iron and place on a wire rack over a baking sheet. To keep warm and crisp, set waffles in a 200° F oven in one single layer while baking the rest of the waffles.
To freeze, lay in a single layer on a parchment-lined baking sheet and freeze until solid. Place frozen waffles in a galllon ziptop bag and remove as much air as possible. To reheat, place in a toaster or toaster oven and heat until warmed through and crisp.
Keyword belgian waffles, buttermilk, Gluten Free, waffles