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Classic Buttermilk Waffles

Source of Recipe

From "Pancakes & Waffles" by Lou Pappas


Recipe Introduction

"These crispy, light waffles are the basis for several flavor variations with dried and fresh fruit and nuts. You may wish to experiment with toppings such as whipped cream, strawberries, and yummy walnuts."

List of Ingredients

â—¦ 2 cups unbleached all-purpose flour
â—¦ 2 teaspoons baking powder
â—¦ ½ teaspoon baking soda
â—¦ ¼ teaspoon salt
â—¦ 4 large eggs, separated
â—¦ 2 cups buttermilk
â—¦ 4 tablespoons (½ stick) unsalted butter, melted, or canola oil
â—¦ Butter, sauce, or syrup for topping


Recipe

Preheat a waffle iron.

In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, beat the egg whites with an electric mixer until soft, glossy peaks form. In another bowl, beat or whisk together the egg yolks, buttermilk, and butter. Add the buttermilk mixture to the dry ingredients and mix just until combined. Fold in the egg whites.

Spoon or pour about 1 cup batter onto the hot iron. Close the lid. Bake until the waffle is golden brown, about 4 minutes. Remove with a fork to a warm plate. Serve at once or keep warm on a baking sheet in a 200° F oven. Repeat with the remaining batter. Serve these with any flavored butter, berry sauce, or syrup.

Makes 6 to 8 waffles;
Serves 6 to 8