Buttermilk Waffles
Servings: 12 double waffles
Ingredients
- 5 eggs separated
- 1 ¾ cup (250 g) all-purpose flour
- 1 cup (140 g) whole-wheat or spelt flour
- 2 ¼ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- ¼ cup (50 g) granulated sugar
- 2 ⅔ cups (645 ml) buttermilk
- ½ cup (112 g) butter, melted
- 1 teaspoon vanilla extract
Instructions
- Separate the eggs and beat the egg whites until stiff peaks form.
- In a large mixing bowl, whisk together the flours, baking powder, baking soda and salt. In another bowl, whisk together the egg yolks, sugar, buttermilk, melted butter and vanilla extract. Add the buttermilk mixture to the flour mixture and whisk together just until combined. Fold in the beaten egg whites.
- Lightly oil waffle iron top and bottom. Heat waffle iron to medium-high. Cook the waffles in the waffle iron until golden brown. If desired, waffles can be kept warm in an oven heated to 200°F (95°C).
- Serve warm. Keep leftover waffles in the refrigerator for up to two days or in the freezer for up to one month.
Notes
This is a big batch that makes enough for 12 double waffles (5 ½ x 7 inches ea. or 14 x 17 cm) or for 6-8 people for breakfast.
Recipe adapted from Sally's Baking Addiction.
Recipe adapted from Sally's Baking Addiction.