These waffles were nice and light and lacked the graininess typical of baked goods made with whole wheat flour. I’m not sure if it was the soaking or the fact that I used whole wheat pastry flour. I’m really becoming a fan of buttermilk — it adds such a nice flavor.
The batter was a pretty typical texture-wise when I used whole wheat pastry flour. Using regular whole wheat flour, the batter was much goopier than I expected. The waffles still baked up fine though.
Soaked Buttermilk Waffles
Adapted from Simply Real
2 c whole wheat flour
2 c cultured buttermilk
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
5 T melted butter
1) In a large bowl, combine flour and buttermilk; allow to sit at room temperature for 12 – 24 hours.
2) Preheat waffle iron; preheat oven to 200 degrees.
3) Whisk remaining ingredients into batter.
4) Prepare waffles according to waffle maker instructions.
5) As waffles finish, transfer to preheated oven (place directly on rack).
6) Serve with butter and maple syrup.