one day i hope to have a really cool waffle iron that makes gorgeous heart-shaped waffles, like my grandma. trust me, it makes them tastier. and more photogenic.
this ballin’ recipe makes fluffy, slightly crispy waffles with just a litttle taste of sweetness. easy peasy and reallly tasty with coconut butter and maple syrup! if you want to try something REALLY crazy, you can go the mennonite way and eat them in mass amounts with hot vanilla pudding. i’ve eaten the combo since i was a kid and never thought there was anything abnormal about it until jordan saw me do it and promptly said ‘eeeeewwwwwww’. don’t knock it ’til you try it.
anyways, here’s the recipe.
For 24 waffles: (yup, it’s a big batch)
3 cups flour
1/4 cup + 2 tbsp sugar
1 tbsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 3/4 cups buttermilk (i cheat and use a pretty scant 1 3/4 cup of milk with 1 1/2 tbsp of vinegar to curdle it)
9 tbsp butter or margarine, melted
1 1/2 tsp vanilla
4 eggs, separated (keep the whites)
1 egg white
1. Whisk together flour, sugar, baking powder, baking soda and salt.
2. In a separate bowl, mix together buttermilk, melted butter, vanilla and egg YOLKS. it is a really nasty combination. pour into dry ingredients and combine until you kind of have a batter. But don’t worry, you’re not done yet.
3. Add the extra egg white to your bowl of whites, and whip with a mixer until crazily foamy and peaks are forming.
4. Slowly fold the fluffy whites into the batter with a rubber spatula, in 3 parts. As in 1 part of egg whites… plop … fold fold fold .. another part egg whites .. plop .. fold fold fold … you get it. When the whites are all folded in and you have a nice smooth batter, you’re done! pretty much.
5. Hopefully you know how to work your waffle iron. Pour about 1 1/2 cups batter into the middle, spread it out to the edges, close and let the waffle iron do the work.