These are gold standard waffles in our house. Fluffy and fabulous! I use a waffle iron that used to belong to my grandparents – with its cloth cord. I can’t give it up because I have never seen a modern waffle iron that produces waffles in the same shape. It’s perfect. 🙂
This recipe was adapted from Martha Stewart Living. I incorporated whole wheat flour. I also bring the eggs to room temperature more rapidly by placing them in a bowl of warm water. The results are still wonderful using frozen wild blueberries when fresh are not available.
Yield: Serves 4 to 6
- 8 tablespoons (1 stick) melted unsalted butter (can substitute 1/2 applesauce)
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1/4 cup packed light-brown sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon coarse salt
- 3 large eggs, separated, room temperature
- 2 cups buttermilk, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup blueberries (fresh or frozen)
- Grease waffle iron with cooking oil spray, and heat.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla. Pour into dry mixture, and combine.
- In a medium bowl, beat egg whites until stiff but not dry. (I use a hand mixer.) Gently fold whites into batter.
- Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges.
- Close lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron.
- Transfer cooked waffles to a cooling rack for 1-2 minutes, then separate into individual waffles.
- Place cooked waffles on a baking sheet or serving platter; place in an oven set to low heat, about 200 degrees, while using remaining batter. (I place mine in a warming drawer on medium.)
- Combine 1/4 cup sugar and 2 tsp cinnamon.
- Sprinkle 1-2 tsp over the batter before closing the lid of the waffle iron.