Old-Fashioned Buttermilk Waffles
The secret to creating waffles with classic diner-style flavor is to add malted milk powder to the batter, which lends a touch of sweetness. The toasty aroma from the hot waffle iron will draw even the latest risers out of bed. Serve with plenty of real maple syrup and butter.
- 2 cups (10 oz./315 g) all-purpose flour
- 2 Tbs. malted milk powder or granulated sugar
- 1 Tbs. baking powder
- 1 tsp. baking soda
- 1/4 tsp. fine sea salt
- 2 1/4 cups (18 fl. oz./560 ml) buttermilk
- 3 Tbs. unsalted butter, melted, plus room temperature butter for serving
- 3 eggs, separated, at room temperature
- 1 tsp. vanilla extract
- Canola oil for cooking, if needed
- Maple syrup for serving
Preheat an oven to 200°F (95°C) and have ready a rimmed baking sheet. Preheat a regular (not Belgian) waffle iron.
In a bowl, sift together the flour, malted milk powder, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, melted butter, egg yolks and vanilla. Add to the flour mixture and stir just until combined. The batter will be quite lumpy. In a small bowl, using a clean whisk or a handheld mixer on high speed, beat the egg whites until soft peaks form. Scoop the whites onto the batter and, using the whisk, gently fold them in. The finished batter may have a few small lumps.
If your waffle iron is not nonstick, lightly oil the grid. Ladle some of the batter over the grid, close the lid and cook until the waffle is golden brown, about 4 minutes. Transfer to the baking sheet and keep warm in the oven. Repeat with the remaining batter. Serve the waffles hot with plenty of butter and maple syrup. Serves 4.
Adapted from Williams-Sonoma Breakfast Comforts, by Rick Rodgers (Weldon Owen, 2010)