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Buttermilk Waffles

Serve warm with sweet butter and Fruit Syrups.

  • Servings: 6
Buttermilk Waffles

Source: Martha Stewart Living, June 1999

Ingredients

  • 8 tablespoons (1 stick) melted unsalted butter, plus more for waffle iron
  • 2 cups all-purpose flour
  • 1/4 cup packed light-brown sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs, separated, room temperature
  • 2 cups buttermilk, room temperature
  • 1 teaspoon pure vanilla extract

Directions

  1. Grease waffle iron with a small amount of melted butter, and heat. In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt.

  2. In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla. Pour into dry mixture, and combine.

  3. In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter.

  4. Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron.

  5. Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter.

Variations

On the TV show, Martha used 1 vanilla bean, split and scraped, instead of vanilla extract and baked waffles 5 to 7 minutes.

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