Light and Fluffy Buttermilk Waffles
Fluffy Buttermilk Waffles is a great meal for breakfast, brunch or brinner! This recipe makes waffles that are perfectly fluffy and crisp!
Nutrition Facts
Ingredients
Instructions
Preheat waffle iron.
Separate eggs and set yolks aside.Place egg whites in a medium bowl. Use a mixer to whip egg whites until stiff peaks form. (This means, when you lift the mixer out of the bowl the egg whites will stand on end like a white mohawk).
Combine flour, corn starch, sugar, baking powder and salt in a large bowl. Whisk until mixture is completely combined.
Add egg yolks, buttermilk, butter and extracts to dry ingredients. Beat mixture together with a whisk until combined. Do not over mix, there should still be lumps in the batter.
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Continue Reading at Theslowroasteditalian →Chef's Notes
Donna’s NotesThe batter will keep fresh in the refrigerator for up to a week. Store batter covered and whisk well before using.
To freeze: Cool waffles completely and flash freeze on a baking sheet lined with parchment paper (or skip that step and go straight to –>) and place in a resealable zipper bag. Remove from freezer and reheat in toaster. This may take 1 or 2 toasting cycles depending on your toaster. Or reheat in a 350 degree oven (or toaster oven) for 10-15 minutes.
If you are in a super hurry you can short cut the egg whites step and just mix it all in the bowl, but honestly it is worth the extra 5 minutes.
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Reviews from the Original Source
This recipe is awesome! I had never used corn starch in my waffles before but they turned out great! It gives them such a wonderful crisp outside while still being fluffy inside!
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