Buttermilk in your morning cup of coffee, or your bowl of
cereal would be unappetizing ~ but adding it to your waffle batter, takes your
waffles from “good” waffles to “great” delicious-airy-fluffy waffles.
Many folks assume that butter is an ingredient in
buttermilk; however, that’s far from the truth. Buttermilk in fact, contains no
butter, and is lower in fat than sweet milk.
It’s the leftovers of churned butter; the remnants at the bottom
of the churn that go toward making delicious baked goods. Buttermilk has a tangy, slightly sour
aroma, along with a slight thickness ~ thicker than regular milk, but not as
heavy as cream.
In these waffles, buttermilk adds body, texture, and a
special edge to the flavor that is difficult to describe. Try it and you will
taste how delicious waffles can be…
Cooled butter for batter
Beaten egg whites for batter
Ready for griddle
2 cups flour
½ teaspoon salt
2 tablespoons sugar
1½ teaspoons baking soda
1 teaspoon cinnamon
1¾ cups buttermilk
2 eggs, separated
4 tablespoons butter, melted and cooled
1 teaspoon vanilla
In a large bowl, combine dry ingredients.
In another bowl, whisk together egg yolks and buttermilk.
Stir in cooled butter and vanilla.
Heat waffle iron and brush lightly with oil.
Stir the wet ingredients into the dry ingredients.
Beat the egg whites with whisk or electric mixer until they
hold soft peaks.
Fold them gently into batter.
Spread batter on waffle iron and cook according to
Serve immediately or keep warm on an ovenproof plate for a
few minutes in a 200 degree oven.
Be sure to visit my friend, Linda’s
blog, @My Kind of
Cooking for great tips and delicious easy recipes!