Buttermilk Waffles

By DeBruynC1

Serve warm with sweet butter and Fruit Syrups.

Martha Stewart Living, June 1999

Ingredients

• 8tablespoons8 tablespoons (1 stick) melted unsalted butter, plus more for waffle iron
• 2cups2 cups all-purpose flour
• 1/4cup1/4 cup packed light-brown sugar
• 1teaspoon1 teaspoon baking soda
• 1 1/2teaspoons1 1/2 teaspoons baking powder
• 1/2teaspoon1/2 teaspoon ground cinnamon
• 1/2teaspoon1/2 teaspoon salt
• 3large3 large eggs, separated, room temperature
• 2cups2 cups buttermilk, room temperature
• 1teaspoon1 teaspoon pure vanilla extract

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

1. Grease waffle iron with a small amount of melted butter, and heat. In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
2. In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla. Pour into dry mixture, and combine.
3. In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter.
4. Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron.
5. Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter.

Note:

Use 1 vanilla bean, split and scraped, instead of vanilla extract and baked waffles 5 to 7 minutes.