- 250 GR unbleached all-purpose flour
- 2 TBS cornmeal (optional)
- 1 TSP table salt
- 2 TSP baking soda
- 2 pinch cream of tartar
- 2 eggs (separated)
- 2 C buttermilk
- ½ TSP vanilla
- 4 TBS butter, melted
The secret to great waffles is a thick batter, so don’t expect to pour this one. Make toaster waffles out of leftover batter – under-cook the waffles a bit, cool them on a wire rack, wrap them in plastic wrap and freeze. Pop them into the toaster for a quick breakfast.
- Heat waffle iron.
- Whisk dry ingredients (except cream of tartar) together in a medium bowl.
- Whisk yolks with buttermilk, vanilla and butter.
- Beat egg whites with the cream of tartar until it just holds a 2-inch peak.
- Add liquid ingredients to dry ingredients in a thin steady stream while gently mixing with a rubber spatula; be careful not to add liquid faster than you can incorporate it. Toward end of mixing, use a folding motion to incorporate ingredients; gently fold egg white into batter.
- Use 2 level 3.25 OZ scoops of batter per waffle, and spread into the waffle iron. Cook for 7 minutes at the #2 setting or until crisp and golden brown.
Yields 4 large Belgian waffles.