Buttermilk Waffles

Ingredients

Serves 4 to 6.

• • 8 tablespoons (1 stick) melted unsalted butter, plus more for waffle iron

  • 2 cups all-purpose flour

  • 1/4 cup packed light-brown sugar

  • 1 teaspoon baking soda

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 3 large eggs, separated, room temperature

  • 2 cups buttermilk, room temperature

  • 1 teaspoon pure vanilla extract

Directions

• 1. Grease waffle iron with a small amount of melted butter, and heat. In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt.

  2. In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla. Pour into dry mixture, and combine.

  3. In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter.

  4. Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron.

1. Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter.

For Cinnamon Sugar Waffles:

Ingredients

Serves 4 to 6.

• • 1/4 cup sugar

  • 2 teaspoons ground cinnamon

  • Buttermilk Waffles

Directions

• 1. In a small bowl, combine sugar and cinnamon; set aside.

  2. Make batter, following steps 1 through 3 in the buttermilk waffles recipe.

  3. Ladle 1/3 cup batter onto each square of the waffle grid; spread almost to the edges. Sprinkle with 1 to 2 teaspoons cinnamon sugar.

1. Close lid; bake 3 to 5 minutes, until no steam emerges from waffle iron. Transfer to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter. Serve warm.

From Martha Stewart - online