Homemade Buttermilk Waffles
, Makes 6 waffles
Fluffy, crisp-edged waffles lightened with whipped egg whites and tangy buttermilk, kept warm in the oven while you cook the batches.
| prepSpray waffle iron with non-stick spray and heat | |||||
| prepHeat oven to 200°F / 93°C | |||||
| prepSet a wire rack on a baking sheet | |||||
| 250 g all-purpose flour | Whisk dry ingredients | Pour wet into dry, mix just combined | Fold whites into batter | Cook in iron ~4 min per waffle | Keep warm in oven, serve |
| 3 g salt | |||||
| 1/4-1/3 cup / 50-66 g granulated sugar | |||||
| 50 g brown sugar (or white sugar) | |||||
| 8 g baking powder | |||||
| 6 g baking soda | |||||
| 2 large eggs, yolks (separated) | Mix yolks, buttermilk, butter, vanilla | ||||
| 425 ml buttermilk | |||||
| 1/3-1/2 cup / 80-120 g butter, melted | |||||
| 5 g vanilla extract | |||||
| 2 large eggs, whites (separated) | Beat egg whites until stiff | ||||
| whipped cream and berries, for serving | |||||
| syrup, for serving | |||||
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