Easy Weekend Waffles

• 6 tablespoons unsalted butter, more for waffle iron
• 2 cups/240 grams all-purpose flour
• 1 tablespoon/15 grams sugar
• 1 teaspoon/8 grams baking powder
• 1 teaspoon/5 grams fine sea salt
• 1/2 teaspoon/3 grams baking soda
• 1 cup plain yogurt (or see note)
• 1 cup milk
• 4 large eggs

1. Melt butter either on the stove or in the microwave.
2. Set aside.
3. In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.
4. In a separate bowl, whisk together yogurt, milk, melted butter, and eggs.
5. Fold wet ingredients into dry ingredients.
6. Preheat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter.
7. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp.
8. Butter the iron in between batches as needed.
9. Serve waffles immediately as they are ready, or keep them warm in a 200 degree oven until ready to serve.

unsalted butter, sugar, baking powder, salt, baking soda, yogurt, milk, eggs

Taken from cooking.nytimes.com/recipes/1017409 (may not work)