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Source: Campbell's Recipes
Tagged With: 4 waffles
Wondrous Buttermilk Waffles
Mixing beaten egg whites into the batter makes these waffles are especially light and fluffy. Try them with syrup, jam, yogurt, or even ice cream! What a treat!
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Serves: 4 waffles
Prep Time: 10 minutes
Cook Time: 20 minutes
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2 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk at room temperature
1/2 cup unsalted butter, melted (1 stick)
2 eggs at room temperature, separated
2 teaspoons vanilla extract

Heat the waffle iron according to the manufacturer's instructions.
Stir the flour, sugar, baking powder, baking soda, and salt in a large bowl.
Stir the buttermilk, butter, egg yolks and vanilla in a medium bowl until the mixture is smooth.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until the ingredients are combined. Do not over mix.
Beat the egg whites with an electric mixer set on medium-high speed. (Be sure the bowl is grease-free.) Beat the egg whites until they start to form stiff peaks when the beaters are lifted.
Using a rubber spatula, fold one third of the beaten whites into the batter to lighten it. Fold in the remaining whites. Do not over mix or you will deflate the batter.
Pour enough batter onto the center of the waffle iron to fill it about two-thirds full. Lower the lid and cook for 3 to 5 minutes or until the waffles are set. You can tell when they are cooked when steam stops coming out of the sides of the iron.
Serve immediately or keep the waffles warm in a 200°F. oven while making the remaining waffles.

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