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Buttermilk Waffles

Source of Recipe

From "Cheryl Day's Treasury of Southern Baking" by Cheryl Day


Recipe Introduction

"A Belgian waffle makes its way to the South with the addition of buttermilk to the batter. The deep honeycombed landscape provides the perfect home for melted butter and real cane syrup, for a traditional Southern breakfast. You can use this same batter to make a savory meal complete too—serve the waffles as a bed for fried chicken or pulled pork."

List of Ingredients

â—¦  2 cups unbleached all-purpose flour
â—¦  ¼ cup packed light brown sugar
â—¦  1 ½ teaspoons baking powder, preferably aluminum-free
â—¦  1 teaspoon baking soda
â—¦  ½ teaspoon fine sea salt
â—¦  2 cups buttermilk
â—¦  3 large eggs, separated, at room temperature
â—¦  8 tablespoons (1 stick) unsalted butter, melted, plus more (optional) for cooking the waffles
â—¦  1 teaspoon pure vanilla extract


Recipe

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the buttermilk, egg yolks, melted butter, and vanilla.

In the bowl of a stand mixer fitted with the whisk attachment (or in a medium mixing bowl, using a handheld mixer), beat the egg whites until soft peaks form.

Add the egg yolk mixture to the flour mixture and mix well. Fold in the egg whites.

Preheat a waffle iron and grease it with a little melted butter or spray with nonstick spray. If desired, put a heatproof platter in a 200° F oven to keep the first waffles warm while you cook the remaining waffles.

For each waffle, ladle about â…“ cup of the batter onto the preheated waffle iron, spreading it almost to the edges. Close the lid and cook for 3 to 5 minutes, or according to the manufacturer's instructions. Serve immediately, or keep warm in the oven while you cook the remaining waffles.

Makes 8 waffles