~Take your eggs out 30 minutes before using them. It is easier to separate eggs and whip egg whites that are at room temperature.
~Substitution for buttermilk: the same measurement of regular milk and stir in 1 tablespoon (15 ml) of white vinegar
~I recommend the Cuisinart Belgian Waffle Iron (I use the much older version of this)
3 cups (750 ml) unbleached, all-purpose flour
1/4 cup (50 ml) plus 2 tablespoons (30 ml) sugar
1 tablespoon (15 ml) baking powder
1 1/2 teaspoons (7 ml) baking soda
3/4 teaspoon (4 ml) salt
1 3/4 cups (425 ml) buttermilk
9 tablespoons (135 ml) unsalted butter, melted
1 1/2 teaspoons (7 ml) pure vanilla extract
4 large eggs, separated
1 large egg white
1. Place flour, sugar, baking power, baking soda and salt in a large mixing bowl and stir to combine.
2. In a separate medium sized bowl, whisk together buttermilk, melted butter, vanilla, and egg yolks. Stir into dry ingredients until mixture looks like a smooth batter.
3. In a separate bowl, whip 5 egg whites until firm, but not dry, peaks using your electric mixer. Preheat your waffle iron.
4. Fold whites into the batter in 3 separate additions using a rubber spatula until the whites and batter are completely combined.
5. When your iron is ready, pour 1 1/2 cups (375 ml) batter onto the centre of the grid. Use your rubber spatula to spread batter within 1/2 inch of the edge of the grid.
6. Makes approx. 24 delicious waffles.
~I like to spray the iron with a non-stick spray before each pour.
~Less is more with the batter. You don’t want to pour too much on the iron and have it spilling out, over the edges.
~Put your leftovers in a large ziploc bag and keep in the fridge for school morning breakfasts.