Belgian Waffle #2

16 Mar

Waffles take 2 🙂 My coworker loves waffles as much as I do and this is her go-to recipe.

Buttermilk Waffles
Yields: 4 waffles

3 large eggs, separated
Pinch cream of tartar
1 cup buttermilk
1/2 teaspoon vanilla extract
2 tablespoons butter plus 1 tablespoon, melted
1 cup unbleached all-purpose flour
3 tablespoons brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon

Beat the eggs, cream of tartar, buttermilk, vanilla and 2 tablespoons melted butter.
Into a large bowl stir together the flour, brown sugar, salt, baking soda, baking powder and cinnamon. Combine with the wet ingredients and mix until incorporated. Grease the waffle iron. Ladle batter onto the waffle iron and cook until golden brown.

Comments: So the eggs were supposed to be separated with the whites folded in afterwards, but my coworker told me she usually skipped that step. The resulting waffles were light and fluffy, but not crispy. However, when I reheated a frozen leftover waffle in the toaster, it crisped up, so maybe I can just eat these as frozens.

Recipe adapted from Foodnetwork

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