Buttermilk Waffles

buttermilk waffles lightened with whipped egg white

Makes 3 waffles · 474 kcal per serving

Ingredients

• 99 g All Purpose Flour
• 28 g Cornstarch
• 3 g Salt
• 2.3 g Baking Powder
• 1.2 g Baking Soda
• 184 g Buttermilk
• 61 g Milk
• 81 g Vegetable Oil
• 17 g Egg Yolk
• 33 g Egg White
• 13 g White Sugar
• 2.1 g Vanilla Extract

Method

1. Heat the oven to 200°F / 95°C and heat the waffle iron.
2. Dry: Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl.
3. Wet: Combine the buttermilk, milk, and oil in a measuring cup, then mix in the egg yolk.
4. Whites: In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and beat until the peaks are firm and glossy, then beat in the vanilla.
5. Combine: Pour the wet into the dry and whisk until just mixed. Drop the whipped white on in dollops and fold it in with a spatula until just incorporated.
6. Cook: Pour the batter onto the hot iron and cook until crisp and nutty brown. Follow the manufacturer's timing at first, then adjust. Set each waffle directly on the oven rack to hold; don't stack them or they steam and soften. Serve as soon as the last one is off the iron.