Perfect Buttermilk Waffles Recipe
2 C. all-purpose flour
1/4 C. packed light-brown sugar
1 t. baking soda
1 1/2 t. baking powder
1/2 t. ground cinnamon
1/2 t. salt
1 vanilla bean, split in half the long way
3 eggs, separated, at room temperature
2 C. nonfat buttermilk, at room temperature
8 T. butter, melted
Cooking spray for the waffle iron
Turn on waffle iron. Sift the first six ingredients into a large bowl. Into a second bowl, scrape out the inside of the halves of the vanilla bean, add the egg yolks, buttermilk and butter, and whisk together. In a third bowl, beat the egg whites until stiff peaks are formed. Add the wet contents of the second bowl to the dry ingredients and stir to combine. Once mixed, fold the egg whites gently into the batter, it is not necessary to make the mixture completely uniform if doing so will make the egg whites lose their air. Cook as in everyday waffles recipe.
When the waffle iron signals readiness, open it and spray top and bottom plates with nonstick cooking spray (even if you have a nonstick finish on the iron). Add the amount of waffle mixture recommended by the iron's manufacturer (usually about 1/3 cup), and close the lid. When the waffle iron signals doneness, or steam stops emerging and it opens easily, remove waffle. If you want to serve everyone at once, you can keep waffles warm, covered with a kitchen towel, on a baking sheet in a 200°F. oven. Serve with butter and maple syrup.
Top waffles with your favorite fruits, real maple syrup or this cinnamon topping.
1/4 C. granulated sugar
2 t. ground cinnamon
Mix the two ingredients. Sprinkle 1 to 2 teaspoons of topping evenly on waffle batter after it has been poured into the iron. Close iron and cook as above.
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