Recipe: Buttermilk Waffles

Ever since I got my waffle maker I have been using the same base recipe and making minor variations on a theme. This recipe, however, is a brand new method that I was really excited to try. It involves folding whipped egg whites into the waffle batter to create light, fluffy, crunchy waffles. I think it was a total winner!

Domestocrat’s Buttermilk Waffles (makes 8 waffles, adapted from Saveur)
1 cup white whole wheat flour (I use King Arthur’s White Whole Wheat)
1/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1.5 tsp. ground flax seed
2 tbsp. sugar
2 tbsp. butter
1 tsp. vanilla
1 cup buttermilk
2 eggs
3 egg whites
Your choice of waffle toppings: syrup, agave, butter, etc.

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First mix the dry ingredients together in a big bowl, then add in the wet ingredients (minus the egg whites), and stir until the batter fully comes together.

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In a separate bowl, beat the egg whites together with a hand mixer until soft peaks have formed.

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Add the egg whites to the waffle batter and gently fold in until they are fully incorporated. Don’t stir here, you really need to use a careful folding technique so that the egg whites stay intact.

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Pre-heat your waffle maker according to the manufacturer’s directions, spray with non-stick cooking spray, add in the batter, and cook per your waffle maker’s instructions. My waffle maker takes about 5-6 minutes to cook. When the waffles are done, remove from the waffle maker to cool and add the second round of batter. Cool the waffles for a minute or two before serving. Use a wire cooling rack to cool the waffles rather than a plate – unless you want a soggy mess.

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These waffles are best served simply – with a drizzle of syrup and some OJ. The buttermilk gives a savory flavor to the waffles while the egg whites increase the crunch factor. A classic recipe that is worth a try!

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Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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