I hope you’re not tired of waffles yet. I’ve recently shared a grain-free version and Jessica has previously posted a savory variation. Well, let’s get back to basics. I’m on the hunt for the perfect classic waffle recipe and I wanted to share with you my first go at it.
This recipe features buttermilk and separating eggs and results in light, golden waffles. While good, they weren’t exactly the best waffles ever. They were very lightly flavored, but a little maple syrup and strawberries kicked it up a notch. I am excited to continue to try different recipes and will report back periodically with my results.
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 3/4 cups buttermilk
4 tablespoons (1/2 stick) butter, melted and cooled
1/2 teaspoon vanilla extract
Non-stick spray or canola oil
Combine the dry ingredients. Mix together the buttermilk, sour cream or yogurt and the egg yolks. Stir in the butter and vanilla. Spray the waffle iron with non-stick spray and preheat it. Stir the wet into the dry ingredients. Beat the egg whites with the whisk or electric mixer until they hold soft peaks. Stir them gently into the batter. Spread a ladle-ful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low (200 degree) oven.