Buttermilk Waffles

2 cups unbleached flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. sugar
2 cups low-fat buttermilk
3 large eggs
1-2 sticks unsalted butter, melted (use more or less depending on how crispy you want your waffles, 2 sticks will give you super light and crispy waffles.)

Preheat waffle iron. Whisk dry ingredients in a large bowl, set aside. Whisk the eggs and buttermilk together--making sure they are totally combined and there are no streaks of unbeaten egg. Make a well in the center of the dry ingredients. Pour the eggs and buttermilk into the well and gently stir with a large silicone spatula, careful not to over mix, streaks of flour are okay. Drizzle the melted butter over the top of the batter. Gently fold the butter into the batter.Ladle the batter into the hot, prepared waffle iron and cook according to manufacturer directions.
For a small Belgian waffle iron, like mine, use about 1/2-2/3 cup of batter.

**I like to make double batches to freeze. Lay leftover waffles over a cooling rack and cool completely. Place in a large, gallon-sized freezer bag or layer with wax paper and completely cover with aluminum foil. To reheat, pull waffles apart and place in a warm oven for about 5 minutes--no too long of the waffles will be dry.