Sunday, August 21, 2011

Buttermilk waffles

2 cups all-purpose flour
1 cup whole wheat flour
3/4 tsp salt
3 tbsp sugar
2 1/4 tsp baking soda
2 2/3 cups buttermilk*
3 eggs, separated
6 tbsp canola oil
1 tsp vanilla extract

In a large bowl, mix the all-purpose flour, whole wheat flour, salt, sugar and baking soda. In another bowl combine the buttermilk, egg yolks, oil and vanilla extract.

Preheat your waffle iron and brush it with a little oil. While it's preheating, beat the egg whites with your mixer choice until they form soft peaks. Pour the wet ingredients into the dry, mix well, then fold in the egg whites.

Ladle 1/2 to 3/4 cups of batter into your waffle iron. If you don't use enough batter the waffles won't rise; too much batter and it will spill. You'll need to experiment with quantities and cooking times to get your perfect waffle. It also depends on what kind of waffle iron you have.

Keep making waffles until you have used up all the batter. You can serve them as soon as they are ready or keep them warm in a low oven. Freeze all leftovers in individual portions and reheat in a toaster as needed.

* if you don't have buttermilk, you can mix 1 cup of milk with 1 tbsp. vinegar, let stand for a few minutes. increase the amount as required by the recipe.

Original recipe adapted from And then I do the dishes

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