Belgian Waffles 
YIELDMakes 12 (4-inch) Belgian waffles or 24 (4-inch) standard waffles ACTIVE TIME15 minutes TOTAL TIME35 minutesINGREDIENTS3 cups all-purpose flour1 tablespoon baking powder3/4 teaspoon baking soda1 teaspoon salt3 1/4 cups well-shaken buttermilk1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled3 large eggs, lightly beatenVegetable oil for brushing waffle iron, if necessaryAccompaniment: butter and pure maple syrup Special EquipmentA well-seasoned or nonstick Belgian or standard waffle iron
PREPARATION Preheat waffle iron. Put a rack in middle of oven and preheat oven to 200°F. Whisk together flour, baking powder, baking soda, and salt in a large bowl. Add buttermilk, butter, and eggs and stir until smooth (batter will be thick). Brush waffle iron lightly with vegetable oil, if necessary, and spoon batter into waffle iron, using 1/2 cup batter for each 4-inch-square Belgian waffle or 1/4 cup batter for each 4-inch-square standard waffle and spreading batter evenly. Cook according to manufacturer's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make more waffles with remaining batter in same manner. Serve with butter and maple syrup.