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