We are a waffle eating family. Not sure how it happened, but it's become our 'thing.' They're on the breakfast table most Saturdays and if the kids are extra lucky, or if I'm running late or I've forgotten to plan ahead, a weeknight meal.
While I've created many varieties—pumpkin, apple spice, blueberry—there is a secret ingredient that makes all the waffles I cook light and fluffy. It's buttermilk.
If you can't find buttermilk, you can substitute regular milk (or even almond or coconut for a dairy free version). Just omit the 1/4 tsp baking soda in the recipe below.
This recipe makes 8 waffles. It's easy to double if you need more.
ps. For those of you on gluten free diets: I've substituted gluten free flour for regular wheat flour and they still turned out delish.
You'll need three bowls. In the largest, mix together the flour, baking powder, baking soda and salt.
Sugar and yolks go in the second.
Egg whites go in the last.
Use a mixer to whip up the egg whites until stiff peaks form.
Next, beat yolks and sugar until well combined. Add buttermilk. Then melted butter. Mix.
Pour the buttermilk mixture into the flour mixture. Mix well. If the batter is too thick, add a little more buttermilk. Don't make it too runny though, because the whites will help thin out the batter.
Fold in the egg whites.
Place batter on a preheated waffle iron and cook until golden brown.
Top with powdered sugar, syrup or fresh fruit. Mmmmm....