I love breakfast food; I just prefer to have it after 10am. That means the only time I ever make a “big” breakfast is on the weekend. I usually go for the classic bacon, eggs and hash browns, but this past weekend I decided to spiff it up a bit and make waffles.
I always forget how much I love waffles, I don’t make them nearly often enough. They are so warm and toasty on the outside and fluffy and light in the inside, and drenched in butter and Aunt Jemima’s classic syrup, I thought I died and went to heaven!
What you need,
2 cups all-purpose flour
½ tsp. salt
2 tbsp. granulated sugar
1 ½ tsp. baking soda
1¾ cup buttermilk
2 eggs, separated
4 tbsp. butter, melted
½ tsp. vanilla
In a large bowl whisk together the flour, salt, baking soda and sugar, set aside.
In a separate small bowl whisk the buttermilk and the 2 egg yolks together, stir in the melted butter and vanilla.
Stir the wet ingredients into the dry until just combined, do not over mix.
In the bowl of a stand mixer whip the egg whites until stiff peaks form.
Very gently fold the egg whites into the batter until no streaks remain.
Be sure to preheat your waffle maker and cook in batches according to the directions on your waffle maker.
You can keep the batches warm in a 200 degree oven on a wire rack over a sheet pan.
This batch made about 12 waffles so I let the left overs cool completely on a wire rack, then wrapped them up in saran wrap with a small piece of wax paper in between each waffle. Then I tossed them into a large zip top bag and put them in the freezer.
Then you can have a waffle anytime; just take out a couple pop them in your toaster until they are warm and crisp.
I made these beauties this past weekend; I had 4 glorious days off!
They were the perfect start to the day. I really do need to make them more often.
Recipe from Smitten Kitchen