Buttermilk Waffles

I found this recipe on epicurious's website but then changed it by adding cornmeal and vanilla extract. You can buy buttermilk or just make it yourself. A trick I discovered is that you sorta want to overfill the waffle iron so that both sides of the waffle make full contact with the waffle iron. That way both sides get a nice crisp exterior. Also, invest in a decent waffle maker because the cheap ones don't get hot enough to cook a waffle.

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda
2 tablespoons coarse cornmeal

3/4 teaspoon salt

2 cups well-shaken buttermilk*

3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature

2 large eggs
1/2 teaspoon vanilla extract

*to make 1 cup of homemade buttermilk, combine 1 cup of 2% or whole milk with 4 tsp fresh lemon juice, stir and let sit for 10-15 minutes.

Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.

Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.

Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold. Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.