There’s a lot of mystery surrounding the "perfect" waffle. I’ve been caught up in it myself. Deep pockets; crunchy and golden with edges so buttery they taste fried; and soft, nearly creamy insides.

There’s also a lot of attention paid to different flavors. I have a great recipe for a liege-style waffle, with its exterior coated in caramelized sugar; it probably has as much fat and caloric value as a deep-fried doughnut — absolutely heavenly.

On late nights I can’t resist picking up a bucket of Liliha Bakery’s to-go batter.

Then there’s the basic waffle recipe from "The Joy of Cooking," which uses up to 12 tablespoons of butter. The melting golden liquid leaking out of your waffle as it cooks is awe-inducing.

There’s similarly a lot of wizardry surrounding the use of buttermilk. There’s a promise of richness, and the tang can add a wonderful complexity to the one-note flavors in simple baked goods. My dad and I have had numerous conversations about our current buttermilk pancake recipe, which we vow is the absolute best even though we have never tried others.

I’m taking my game to waffles and have decided to shake it up. I’ve been a fan of using mochi flour in traditional goods ever since I got hold of a mochi doughnut in Japan a few years back. More recently, I purchased a bag of mochi waffle mix and we ate them with ice cream as a dessert.

I’ve made some mochi cupcakes and know that using mochi flour can be a difficult substitute because of its glutinous but gluten-free quality. I had to try a few proportions before I arrived at something I liked. These are not as chewy as the mix, but it does have a bit of chew along with the traditional waffle texture.

If you come across an even better version, please pass it along. I never tire of trying out a "best ever" waffle.

BUTTERMILK MOCHI WAFFLES

» 8 tablespoons butter, melted, plus more for waffle iron
» 3/4 cup flour
» 1-1/3 cups mochi flour
» 1/3 cup sugar
» 2 teaspoons baking powder
» 1 teaspoon baking soda
» 1/2 teaspoon salt
» 2 cups buttermilk
» 2 eggs

Heat waffle iron and brush with melted butter. While iron is heating, whisk briefly the flour, mochi flour, sugar, baking powder, baking soda and salt.

In separate bowl, whisk buttermilk, butter (make sure it has cooled) and eggs.

Make well in dry ingredients and pour in buttermilk mixture. Whisk thoroughly.

The dough expands in the iron, so be conservative with the first pouring to figure out the proper amount of mix to add.

Cook waffles and serve immediately. Serves 6.

Nutritional information unavailable.

Mariko Jackson blogs about family and food at www.thelittlefoodie.com.