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Wednesday, December 8, 2010

Perfect Waffles

One of my Black Friday triumphs was a $40 Belgian waffle maker for $6.99, so I've been experimenting with different recipes with varying degrees of success since then.  The following recipe is my definition of waffley perfection.  This is certainly a "from time to time treat," but it is glorious.  Enjoy!

4.75 oz (approx. 1 rounded cup) all-purpose flour
4.75 oz. (approx. 1 rounded cup) whole wheat flour
1/2 t. baking soda
1 t. baking powder
1 t. salt
3 T. sugar
1 t. cinnamon powder
3 eggs, separated
2 oz. (approx. 4 T.) unsalted butter, melted
8 oz. reduced fat buttermilk
8 oz. skim milk
1 t. vanilla extract

Combine dry ingredients (the first 7) in a large bowl and whisk.  In another bowl, lightly beat the egg yolks and combine with the melted (AND COOLED--if the butter is hot, it will scramble the eggs) butter.  Add the milk and the vanilla to the eggs and butter.  Pour the wet ingredients into the dry.  Mix the absolute minimum necessary to bring the ingredients together.  Stirring too much leads to tough waffles. 

Finally, with a hand mixer, beat the egg whites until stiff peaks form.  Scoop about 1/3 of the egg white fluff into the waffle batter bowl.  Stir it in normally to lighten up the mixture.  With the remaining egg whites, carefully fold into the batter.  Small clumps of egg whites are fine and to be expected.  Just get it mostly incorporated.  Let the batter rest for 5 minutes.  Just leave it alone.  This allows the flour to absorb the moisture and the leaveners to do their job.

Drop the batter onto your waffle iron according to the manufacturer's instructions.  For my Belgian waffle maker, I use a scant 1 C. of the batter and it makes about 7 waffles.

You can get creative and add in fresh fruit (I used blueberries successfully) if you like.  I usually make a berry compote to put on top, but maple syrup by itself is always a hit. I hope you like it!

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