Ingredients:
- 3 eggs, separated
- 1 3/4 cups buttermilk
- 8 Tbs. (1 stick) unsalted butter, melted
- 1/2 tsp. vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3/4 tsp. ground cinnamon
- 1/4 tsp. freshly grated nutmeg
- 1/3 cup firmly packed light brown sugar
- Warm maple syrup for serving
Directions:
Preheat a Belgian waffle maker on medium-high heat according to the manufacturer’s instructions. Preheat an oven to 200°F.
In a large bowl, whisk the egg yolks, then whisk in the buttermilk, butter and vanilla until blended. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and brown sugar. Add the flour mixture to the yolk mixture and whisk until smooth.
In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold 1 cup of the egg whites into the batter, then carefully fold in the remaining whites until just combined.
Pour 1/3 cup batter into each well of the waffle maker and close the lid. Cook the waffles until golden brown and crispy, 5 to 6 minutes. Transfer the waffles to a wire rack set on a baking sheet and keep warm in the oven. Repeat with the remaining batter.
Serve the waffles with warm maple syrup. Makes twelve 4-inch waffles.
Williams-Sonoma Kitchen.
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