When I was little my mother had this ancient waffle iron.  It made very thin waffles with tons of holes in them.  I’m not sure how she made them, for all I know she used a pre canned mix, it was the 80’s after all!  I loved those waffles and now that I’m older I wish I had that waffle iron.  It would have needed a lot of help as it only cooked on the bottom and you had to flip them half way through the cooking time when I was a preteen.  I don’t think it was ever replaced at my mothers.  She doesn’t cook anymore. 

I bought a waffle iron about a month or so ago and have been trying recipes out on the kids ever since.  We’ve tried Smitten Kitchen’s Buttermilk Waffles, Cookin Canucks Whole Wheat Waffles (which are good but not what I was looking for but for a more nutritious waffle they are great!), I even tried Bisquick.  The Bisquick ones were the worst.  They fell apart as I was taking them out and the kids wouldn’t touch them, I ended up making scrambled eggs and bacon for them.  Today I tried a Martha Stewart recipe and lo and behold it was exactly what I had been looking for!  Crispy and browned on the outside, light and fluffy on the inside, even when drenched in syrup!  I think we have found a winner folks!

My picture quality isn’t the best…  it’s Instagram people give me a break!  I would have got the real camera but I was hungry!

Makes almost 8 whole waffles in my iron, or two batches.

Directions

Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven (I didn’t do this because I only made a half batch as it was only me and the kids).

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.

Heat waffle iron according to manufacturer's instructions; brush with oil. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter.

My waffles did take on the 5 minute side of things…  I think it was actually 6 minutes.  I like mine very brown and crispy though.  I also did not spread my batter out, I poured it in the middle and closed the lid.