Seemingly we eat bacon everyday, looking at past blog posts…I promise you we do not! (Well actually…James may, but I don’t!)
These waffles are really filling, rich, an buttermilky. I topped it with whipped cream and raspberries. Next time I would probably cut the recipe in half because although it only made 8 waffles, we each could only finish 2.
Buttermilk Waffles (makes approx. 8 waffles)
2 cups flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 3/4 cups buttermilk
2 eggs, separated
4 tablespoons melted butter, cooled to room temp.
1/2 teaspoon vanilla
Pam cooking spray for waffle iron
Preheat waffle iron.
Sift together flour, salt, sugar and baking soda in a mixing bowl. Blend together. In a separate bowl, beat together egg yolks and buttermilk, then add in melted butter and vanilla. Whisk dry ingredients into wet ingredients.
In a separate bowl, beat egg whites until soft peaks form. Carefully fold egg whites into batter until just combined-you don’t want to mix the air out of them. Spray waffle iron and fill with batter. Bake waffles according to manufacturer’s instructions.