Buttermilk Waffles

makes six waffles

4 tablespoons unsalted butter, melted, browned, and cooled

2 cups unbleached all-purpose flour

1/4 cup brown sugar

1 teaspoon baking soda

1 1/2 teaspoons aluminum-free baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

2 eggs, separated, room temperature

1 cup low-fat buttermilk, room temperature

1 cup organic skim milk, room temperature

1 teaspoon pure vanilla extract

1. Melt the butter in a small sauce pot over medium-high heat. Continue melting until the foam begins to subside and the crackling slows down. Pour the browned butter into a small bowl (including the brown bits!) and let cool.

2. In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, and salt.

3. In a medium bowl, whisk together the egg yolks, buttermilk, skim milk, and vanilla extract. Carefully stir in the browned butter. It is incredibly important that the butter has cooled to prevent the yolks from cooking in the mixture.

4. Stir the wet ingredients into the dry ingredients until just combined.

5. In a small bowl (or using an electric mixer, which would be less of a workout), beat the egg whites until stiff. Fold the egg whites into the batter with a rubber spatula.

6. Preheat the oven to 200 degrees. Spray a preheated waffle iron with cooking spray. Place about 1/2 cup of batter into the center of the iron and bake until the waffle is golden brown, about 5-7 minutes. Place the finished waffles onto a plate in the preheated oven to keep warm. Continue making the waffles until you are out of batter.

7. Serve the waffles with maple syrup, butter, and/or your favorite fruit sauce.