Photo: Alison Miksch; Styling: Buffy Hargett Miller
2 cups cake flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
4 large eggs, separated
2 cups buttermilk
1/2 teaspoon cream of tartar
4 tablespoons butter, melted
1 teaspoon vanilla extract
How to Make It
Whisk together first 4 ingredients in a large bowl. Whisk together egg yolks and buttermilk in a small bowl. Beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form. Using a fork, stir yolk mixture into flour mixture just until dry ingredients are moistened. Stir in butter and vanilla. (Batter will be lumpy.) Fold in egg white mixture just until incorporated. (Do not overmix.) Pour about 1/2 cup batter for each waffle into a preheated, oiled Belgian-style waffle iron; cook according to manufacturer's instructions until waffles are golden brown and crisp. Keep warm in a single layer on a baking sheet in a 200° oven up to 30 minutes. Serve with syrup.
My daughter, a waffle aficionado, deemed these the best waffles she has ever had and I have to agree. They are light, tender inside and deliciously crispy outside. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/fluffy-buttermilk-waffles/
Made these this morning. What a great start to a Sunday. The waffles are so light and fluffy on the inside and crispy on the outside. Hands down the best waffles I have ever made. I already thinking about when to make them again. Maybe add chopped pecans.
I made these waffles sometime ago and searched far and wide for the recipie after my house burned down. I rarely post reviews but these waffles truly are the best I have ever tasted. My family loved them. They are going to be ecstatic when I make them again.
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