Instructions: In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter or margarine and vanilla. In another bowl whisk together the dry ingredients. Combine the wet and dry ingredients just until almost smooth.

Spray your waffle iron with a non-stick cooking spray before preheating it. For an 8-inch round waffle iron, use about 1/3 cup batter. Cook for 2 to 3 minutes, until the iron stops steaming.

Yield: about ten 8-inch waffles

NOTES :
This recipe is for a very typical plain waffle, crisp and golden, perfect with maple syrup and butter or berries and whipped cream. When made with pastry flour it will be extra crispy, and light as air inside. When made with all-purpose flour the waffle has a bit more body - still light, but chewier on the inside. Waffles are best consumed as soon as theyre baked, but in a pinch you may place them on a wire rack to cool, wrap tightly to store in the refrigerator, then reheat for 6 minutes in a 350F oven. The optional pecan meal add a nice nutty flavor.

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