For breakfast on a Thursday morning, we made waffles with our friends Dri (pronounced Dree) and Iffer. These waffles were moist, light, and fluffy. Perfect with maple syrup and dunking in milk or topped with fresh fruit and whipped cream.
Serves 4 to 6 (Makes about 10 waffles)
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 3/4 cups buttermilk (whole milk) or 1 1/2 cups sour cream or plain yogurt thinned with 1/4 cup milk
2 eggs, separated
4 tablespoons (1/2 stick butter, melted and cooled)
1/2 teaspoon vanilla extract
Canola or other neutral oil for brushing on waffle pan (Deb note: Pam works great!)
Combine the dry ingredients in a small bowl. Mix together the buttermilk, sour cream or yogurt and the egg yolks in another bowl. Stir in the butter and vanilla with the wet ingredients.
Brush the waffle iron lightly with oil and preheat it. Stir the wet into the dry ingredients. Beat the egg whites with the whisk or electric mixer (spotlessly clean ones work best) until they hold soft peaks. Stir them gently into the batter.
Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.
Source: Adapted from Smitten Kitchen
There was not much of a vanilla taste, so add a 1/2 teaspoon or so more of vanilla if you would like.
We made chocolate chip and cinnamon waffles. Add any kind of toppings you would like in the waffles.