Waffles has always been an all-time favorite for Meh bear (my 15-yr old) and even though the batter is very similar to pancakes, the magic of cooking them in a waffle maker just set them apart. Not to mention the deep golden crispy edges that you could never achieve by cooking them in a pan.
Ever since Tiger got me a 5-in-1 griddler that comes with waffle plates for my birthday, we have been making these crisp and fluffy waffles religiously for our weekly Sunday brunch.
When I came across this Crispy and Light Buttermilk Waffles recipe by The Pioneer Woman, I immediately recognize it is going to be a keeper. The combination of buttermilk, whipped egg whites is totally necessary when it comes to achieving a light and crispy mouthfeel. If you are looking for the dense and chewy kind of waffles, this is not it.
Thanks to the innovative minds of the younger generation, meh bear also suggested I could include chocolate chips, blueberries or even raisins to the batter.
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1-1/2 cup butter milk (click here for substitute)
2 whole egg yolks
1 Tablespoon Vanilla Extract
1 teaspoon (additional) Vanilla Extract
1 stick (1/2 Cup) Salted Butter, Melted
4 whole Egg Whites
Makes 16 waffles
Recipe source: The Pioneer Woman
Put the butter in a microwave-safe bowl and melt it in the microwave for 30 – 35 secs.
In a large bowl, add in flour, salt and sugar.
Use a balloon whisk or fork and mix well.
Measure the milk and add in 1 tsp white vinegar. Let it stand for 5 mins before stirring.
Alternatively, you could use buttermilk and skip this step.
After 5 mins, add in the egg yolks, vanilla extract into the milk and stir well.
Using an electric hand mixer, whisk the egg whites into stiff peaks.
Heat up your waffle pan according to its instructions.
Add the milk mixture to the flour mixture and mix gently until half combined. Do not overwork the batter as gluten will develop, resulting in dense waffle.
Pour in the melted butter and continue to mix gently.
Fold in the egg whites in 2 batches until just combined.
When the waffle pan is hot, use a ladle and pour the batter into each mould, filling them almost full.
Cook according to its directions. Mine was done in about 3 mins.
Remove and serve warm with honey, maple syrup, jam or your favorite ice cream!