Light and Fluffy Buttermilk Waffles

SERVES 6  |  ACTIVE TIME 15 Min  |  TOTAL TIME 25 Min

1 1/2 cups all-purpose flour
1/2 cup corn starch
1/3 cup granulated sugar
4 teaspoons baking powder
1 teaspoon kosher salt
2 large eggs
2 cups buttermilk
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract
1 tablespoon pure almond extract

Preheat waffle iron.

Separate eggs. Place egg whites in a medium bowl. Use a mixer to whip egg whites until stiff peaks form (that means when you lift the mixer out of the bowl the egg whites will stand on end like a white mohawk).

Combine flour, corn starch, sugar, baking powder and salt in a large bowl. Whisk until mixture is completely combined.

Add egg yolks, buttermilk, butter and extracts. Beat mixture together with a whisk until combined. Do not over mix, there should still be lumps in the batter.

Add egg whites to bowl and gently fold in, being careful to not deflate the egg whites.  

Pour batter onto hot waffle iron. Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Place cooked waffles on oven rack in a 200°F preheated oven until ready to serve.  This will help keep them crisp and hot.

Repeat until all waffles are prepared. Serve and enjoy!

Cook's Notes: The batter will keep fresh in the refrigerator for up to a week. Store batter covered and whisk well before using.

To freeze: Cool waffles completely and flash freeze on a baking sheet lined with parchment paper (or skip that step and go straight to -->) and place in a resealable zipper bag. Remove from freezer and reheat in toaster. This may take 1 or 2 toasting cycles depending on your toaster. Or reheat in a 350 degree oven (or toaster oven) for 10-15 minutes.

If you are in a super hurry you can short cut the egg whites step and just mix it all in the bowl, but honestly it is worth the extra 5 minutes.

Recipe developed by Donna Elick - The Slow Roasted Italian
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