The original recipe is from The Baker's Companion Spring 2007. BUT, I made a change to this recipe that makes all the difference in the world to the texture and taste. If you are a fan of waffles, and can get your hands on some "Kefir", this recipe is a definite keeper!

Kefir can be found "sometimes" in health food stores. Buy the unflavoured for this recipe. If you make your own kefir, Even Better!  I've been making my own from whole milk fermented kefir grains for a few months now.

2 large eggs
1 3/4 cups plain wholemilk kefir (you can use buttermilk, as per the original recipe, but kefir is better in my opinion)
1/2 cup (1 stick) butter - melted and cooled to room temperature
2 tsp. vanilla extract
2 cups unbleached cake flour or unbleached all purpose flour (cake flour is way better in the recipe)
2 tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 cup pecan meal (optional)

In a medium bowl, beat together the eggs, kefir, melted butter, and vanilla. In another bowl whisk together the dry ingredients. Combine the wet and dry ingredients just until smooth.

Spray your waffle iron with a nonstick 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 and waffles are golden brown.

*Waffles are best consumed as soon as they are 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 350 degree oven.