Ingredients

Makes 16 (4-inch) waffles

　　3 cups all-purpose flour

　　3/4 cup dried powdered buttermilk

　　3 tablespoons sugar

　　1 tablespoon baking powder

　　1 1/2 teaspoons baking soda

　　3/4 teaspoon salt

　　3 large eggs

　　3 cups water

　　6 tablespoons unsalted butter, melted

　　vegetable oil

　　

Step 1

Sift together flour, dried powdered buttermilk, sugar, baking powder, baking soda, and salt.

　　

Step 2

Refrigerate this "from-scratch mix" in plastic storage bags until you’re hungry for waffles. (It will keep for 1 month.)

　　

Step 3

On a waffle morning, whisk eggs in a large bowl until blended, then whisk in water and melted butter.

　　

Step 4

Whisk dry ingredients into liquid mixture just until smooth.

　　

Step 5

Brush a preheated waffle iron lightly with vegetable oil and spoon batter—about 2 cups for 4 waffles—in iron, spreading quickly.

　　

Step 6

Cook waffles according to manufacturer’s instructions, transferring as cooked to rack of a preheated 250°F oven to keep warm. (If you don’t intend to use the entire mix at once, divide dry-ingredient mixture into thirds and transfer to 3 sealable plastic bags to refrigerate. You will need 1 egg, 1 cup water, and 2 tablespoons melted unsalted butter for each bag.)