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Source: FamilyTime Favorites

Wondrous Buttermilk Waffles
These waffles are especially light and fluffy because the batter is lightened with beaten egg whites. Try them with syrup, jam, yogurt, or even ice cream! What a treat!
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Serves: 4 to 6
Prep Time: 10 minutes
Cook Time: 5 to 10 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 melted and cooled unsalted butter
2 large eggs, at room temperature, separated
2 teaspoons vanilla extract




Preheat the waffle iron according to the manufacturer's instructions. The iron is ready when a few drops of water sprinkled on its surface turn into dancing drops.

Put the flour, sugar, baking powder, baking soda, and salt in a large bowl and stir or whisk well.

Put the buttermilk, melted butter, egg yolks, and vanilla in another bowl and stir until mixed.

Scoop a well in the center of the dry ingredients and pour the wet ingredients into it. Stir just until the dry and wet ingredients are combined. Do not over mix.

Beat the egg whites with a hand-held 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 a 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.

Ladle or 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 with steam stops seeping out of the sides of the iron.

Serve immediately or transfer the waffles to a 200 degree F oven to keep warm while making the remaining waffles.





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