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Light, Crisp Vanilla Waffles

Source of Recipe

From "Pure Vanilla" by Shauna Sever


Recipe Introduction

"In my lifelong quest for a perfectly light, crisp waffle, I learned early on that I wouldn't get the desired results with a dump-and-stir recipe. This recipe requires a little extra fuss, but the ethereal texture is totally worth it."

List of Ingredients

â—¦ 1 cup all-purpose flour
â—¦ 1 tablespoon granulated sugar
â—¦ 1 teaspoon baking powder
â—¦ ¼ teaspoon baking soda
â—¦ ¼ teaspoon salt
â—¦ ½ cup buttermilk
â—¦ 1 large egg yolk
â—¦ 1 tablespoon pure vanilla extract
â—¦ 1 teaspoon vanilla bean paste
â—¦ 3 tablespoons vegetable oil
â—¦ ½ cup club soda
â—¦ 2 large egg whites


Recipe

Preheat a waffle iron to medium-high heat.
Sift together flour, sugar, baking powder, baking soda, and salt into a large bowl.

In a medium bowl, whisk together buttermilk, egg yolk, vanilla extract, vanilla bean paste or caviar, and oil until smooth. Whisk in club soda. Gently whisk the wet ingredients into the dry ingredients just until smooth.

In a small clean bowl with clean beaters, beat egg whites until they hold firm peaks. Gently fold into the batter until well blended. Pour batter onto waffle iron and cook until deeply golden. Serve waffles immediately.


Makes eight 7-inch round waffles



• The longer the waffles cook, the crisper they will be. If you notice a few pale spots, let them continue to cook until they're evenly browned all over.