Waffles are one of William’s all-time favorite foods. He just loves them! So last weekend we let Daddy sleep in and William and I headed down to the kitchen to make homemade waffles from America’s Test Kitchen. We had a great time and created a very yummy breakfast. We didn’t have any buttermilk, but we substituted whole milk with lemon juice and it worked very well.
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 large eggs, separated
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 3/4 cups buttermilk (or 1 3/4 cup whole milk with 1 3/4 tablespoons lemon juice- allow to sit for 5 to 10 minutes)
- Pinch cream of tartar
- Heat the waffle iron according to the manufacturer’s instructions.
- Meanwhile, whisk together the flour, salt, and baking soda in a large bowl. In a separate bowl, whisk together the egg yolks, butter, and then the buttermilk. Beat the egg whites and cream of tartar with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain). Toward the end of mixing, fold the whipped egg whites into the batter.
- Following the manufacturer’s instructions, spread the appropriate amount of batter onto the waffle iron and cook until golden brown, about 3 1/2 minutes. Repeat with the remaining batter, serving the waffles immediately or as you make them, place them on a wire rack set over a baking sheet, cover with a kitchen towel, and place the baking sheet in a 200-degree oven. When the final waffle is in the iron, remove the towel to allow the waffles to crisp for a few minutes.