By Caroline Lubbers, Whipped, The Blog
Makes about 12 (3 batches of 4 square Belgian waffles)
3 eggs
2 cups buttermilk
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon baking soda
3 tablespoons white sugar
6 tablespoons butter, melted
1/2 teaspoon pure vanilla extract
1. Begin heating your waffle iron.
2. Separate the eggs putting the whites and yolks in separate mixing bowls. Beat the egg yolks and add the buttermilk. In a third bowl, mix dry ingredients together and combine it with the egg mixture. Stir in the melted butter and vanilla until just combined. Beat egg whites until stiff and peaks form. Gently fold the whites into batter. Just a 10 or so folds – don’t over mix!
3. Bake waffles in your iron until golden brown. Serve immediately.
To Freeze Waffles: Cook until just light brown. Let the waffles cool. Lay them on a baking sheet and freeze for 20 minutes. Put them in a ziplock bag or air-tight container and return to the freezer. To eat frozen waffles, cook in toaster oven. I usually microwave them for 15 seconds or so first to thaw a bit before toasting.
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