Light-as-Air Buttermilk Waffles

Makes about 8 classic-style waffles or 4 Belgian-style waffles

2    cups unbleached all-purpose flour
2    tablespoons yellow cornmeal
2    tablespoons granulated sugar
1    teaspoon baking powder
¾   teaspoon baking soda
¾   teaspoon kosher salt
2½ cups low-fat buttermilk
2    large eggs
6    tablespoons (¾ stick) unsalted butter,
      melted and cooled slightly
2   teaspoons pure vanilla extract
½  teaspoon finely grated lemon or
     orange zest (optional)
     maple syrup, for serving

Nutritional information per classic waffle:
Calories 246 (37% from fat) • carb. 31g • pro. 7g fat 10g • sat. fat 7g • chol. 72mg • sod. 466mg calc. 96mg • fiber 1g
Nutritional information per Belgian waffle:
491 (37% from fat) • carb. 61g • pro. 15g • fat 20g sat. fat 14g • chol. 144mg • sod. 933mg
calc. 192mg • fiber 1g

1. Whisk together the dry ingredients in a
large bowl. In a separate bowl, whisk
the buttermilk, eggs, butter, vanilla, and
zest (if using) to combine. Add the liquid
ingredients to the dry ingredients and whisk
until mostly smooth.
2. Secure the desired waffle plates in the
waffle maker. Preheat the waffle maker to
the desired setting. The waffle maker will
beep to indicate it is ready to use.
3. Pour the recommended amount of batter,
depending on whether Belgian- or classicstyle waffles are being prepared, onto the
center of the bottom waffle plate. Close the
waffle maker, but do not lock. The waffle
is done when the ready-for-use indicator
beeps. Carefully open the waffle maker and
remove the baked waffle. Repeat with the
remaining batter.
4. Waffles are best served straight from the
waffle maker, with maple syrup, if desired.
(If not being consumed immediately, they
can be kept warm on a rack in a single layer
in a 200°F oven.)