Crispy Buttermilk Waffles

[vengroff]

Crispy Buttermilk Waffles

Serves 4.

These waffles have a crispy exterior and a light spongy center that is great for soaking up maple syrup.

I make these on a thin American-style waffle iron. If you have a thick Belgian one, you may need to be extra careful in handling them as there may be too much sponge in the center to keep the crisp crusts together.

Makes 10-12 4" square waffles, more or less depending on your waffle iron.

• 6 oz all purpose flour
  
• 2 T sugar
  
• 1 tsp salt
  
• 4 tsp baking powder
  
• 2 eggs, seperated
  
• 2 c buttermilk
  
• 1/4 c vegetable oil
  
• vegetable oil for spraying the waffle iron
  

Preheat your waffle iron, and set the oven for 200 F to keep the waffles warm as they are ready.

Sift the flour, sugar, salt, and baking powder together into a small bowl.

In a large bowl, beat the egg yolks just until combined. Add the buttermilk and oil and stir together until smooth. Add the dry ingredients and stir just until large limps are gone. At this point, the batter will begin expanding rapidly, to the point of becoming more a foam than a liquid.

In a seperate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the batter, trying to keep as much volume as possible. Some loss is inevitable, but more than half is too much.

One the waffle iron is hot, spray both sides with a light coating of oil, then use a spatula to put some batter in. Take care to spread the batter all the way around the iron, as it does not flow like a thinner batter will. You should have a nice thin layer of batter all around before you close the lid.

Baking time varies a lot from iron to iron, but generally these should go for a longer rather than shorter time. I set mine on 7 and these come out great, but that probably means nothing to you. Another hint as to when they are ready is that the flow of steam out the sides of the iron reduces noticably.

When the first batch of waffles are done, remove them from the waffle iron with tongs and place them on a rack in a warm oven. Leave them uncovered or condensation will ruin their crispness. Proceed to make the rest of the waffles.

Serve with butter and warm maple syrup.

Keywords: Breakfast, Easy, Brunch, American, Waffle Iron

( RG177 )