For the waffles:
- 3 eggs, separated
- 1 3/4 cups (430 ml) buttermilk
- 8 Tbs. (1 stick) unsalted butter, melted
- 1/2 tsp. vanilla extract
- 1 3/4 cups (280g) all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/3 cup (90g) sugar
- Maple Syrup for serving
Directions:
Meanwhile, make the waffles: Have all the ingredients at room temperature. Preheat an oven to 200°F. Preheat a Belgian waffle maker according to the manufacturer?s instructions
In a large bowl, whisk the egg yolks. Whisk in the buttermilk, butter and vanilla. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.
In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold half of the egg whites into the batter, then fold in the remaining whites. Cook the waffles until golden brown and crisp, 5-6 minutes. Transfer to a wire rack set on a baking sheet and keep warm in the oven.
In a large bowl, whisk the egg yolks. Whisk in the buttermilk, butter and vanilla. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.
In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold half of the egg whites into the batter, then fold in the remaining whites. Cook the waffles until golden brown and crisp, 5-6 minutes. Transfer to a wire rack set on a baking sheet and keep warm in the oven.
Makes twelve 4 inch waffles.
No comments:
Post a Comment