For light and fluffy waffles, undermixing the batter is the trick.

Makes 5 waffles


2 cups AP flour

1 T sugar

1 1/2 t baking powder

1/2 t salt

1/4 t baking soda

1 3/4 cup buttermilk

4 T canola oil

2 eggs, separated


Preheat waffle iron.

Sift together dry ingredients.

Separate eggs, cracking egg whites into a medium mixing bowl and reserving.

Measure out buttermilk and canola oil and add egg yolks, whisking well to combine.

Whisk egg whites until white and foamy - they should be loose and not peak-forming.

Add liquid to dry ingredients and combine with a few swift strokes. The batter should be lumpy and mostly - but not too thoroughly - combined. Dump the egg whites on top and combine in the same manner with about 5 or 6 total folds. The egg whites should be evident in the mixture.