Whoever dreamed up a method of cooking batter to maximize the crispy surface AND create pockets to hold sweet, delicious sugar nectar should be eligible for some peace inspired big money prize. This is an American-style waffle that does not require a yeast as it gets its leavening from baking powder and soda. It can be made in a regular waffle iron, or a Belgian style iron. I prefer the Belgian, as it gives deeper pockets, and how can that be a bad thing?
Print
Waffles
Ingredients
2 eggs (separated)
2 cups buttermilk*
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup melted butter
* if using regular milk, decrease to 1 3/4 cups milk and increase baking powder to 4 tsp and omit baking soda
Instructions
Place the egg yolks in a large mixing bowl.
Whisk the dry ingredients (flour, baking powder, baking soda, and salt) together in a large bowl. Set aside.
To the yolks, add the buttermilk and beat well.
Add the dry ingredients and mix until smooth. Don’t over mix.
Add the melted butter
Place the whites in bowl of a mixer fitted with the whisk attachment. Beat egg whites until soft peaks form.
Fold the beaten egg whites carefully into the batter until just incorporated.
Bake in hot waffle iron until steaming stops.
Serve right away with yummy buttermilk “Change your Life syrup!”