Crisp Buttermilk-Style Waffles
Whipped egg whites folded in at the last moment give these waffles a crisp shell and an airy middle. Serve them the minute they leave the iron, with maple syrup.
Ingredients
- all-purpose flour — 1.75 cups
- baking powder — 3 tsp
- salt — 0.5 tsp
- milk — 1 cups
- eggs, separated — 2 pcs
- butter, melted — 1 tbsp
Instructions
- Heat the waffle iron and grease it well.
- Whisk the flour, baking powder and salt together in a bowl.
- Add the milk a little at a time, then the beaten egg yolks and the melted butter, mixing to a smooth batter.
- Beat the egg whites until they hold stiff peaks and fold them through the batter in two additions, keeping as much air as you can.
- Spoon the batter into the centre of each section of the iron and close it — the batter spreads to fill the plates.
- Cook until the waffles are golden and crisp, and serve at once with maple syrup.