Thank you Williams Sonoma for this wonderful waffle recipe, expertly crafted by Aaliyah,my granddaughter. On a lazy Sunday morning, we decided to cook waffles- two different recipes- to find the perfect one. This was it! Delicious!
Makes 8 four-inch waffles
Ingredients:
- 2 eggs, separated
- 1 cup buttermilk
- 5 Tbs. unsalted butter, melted
- 1/4 tsp. vanilla extract
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 2 Tbs. sugar
Directions:
Preheat a waffle maker according to the manufacturer's instructions.
In a large bowl, whisk the egg yolks. Whisk in the buttermilk, butter and vanilla until blended. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.
In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold 1/2 cup of the egg whites into the batter, then carefully fold in the remaining whites.
Cook the waffles until the steam stops and the waffles are golden.
In a large bowl, whisk the egg yolks. Whisk in the buttermilk, butter and vanilla until blended. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.
In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold 1/2 cup of the egg whites into the batter, then carefully fold in the remaining whites.
Cook the waffles until the steam stops and the waffles are golden.
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