Belgian-Style Waffles

Makes 8 waffles

2½   cups unbleached, all-purpose flour
2      tablespoons yellow cornmeal
2      tablespoons granulated sugar
½     teaspoon baking soda
½     teaspoon kosher salt
3      large eggs, separated
2½   cups buttermilk
½     cup vegetable oil
1      teaspoon pure vanilla extract
Pinch cream of tartar

Nutritional information per waffle:
Calories 340 (44% from fat) • carb. 38g• pro. 9g • fat 17g • sat. fat 2g • chol. 73mg• sod. 306mg • calc. 190mg • fiber 1g

1. Combine the first five ingredients in a large
mixing bowl; whisk until well blended.
2. In either a large measuring cup or separate
mixing bowl, combine the egg yolks,
buttermilk, oil, and vanilla extract and whisk
until well combined. Add the liquid ingredients
to the dry and whisk until almost smooth
(some lumps are OK).
3. Put the egg whites and cream of tartar
into a separate, clean, large bowl. Using either
a whisk or a hand mixer fitted with a whisk
attachment, whip to medium peaks. Using a
large spatula, add the whipped whites to the
rest of the batter and fold to combine – be
sure there are no lumps of egg white in
the batter.
4. Preheat the waffle maker to desired setting.
5. Slowly pour a cup of batter onto the center
of the bottom waffle plate. Close the waffle
maker and turn clockwise to flip. Open the
second waffle plate and add a cup of batter
onto the center of that plate, close and turn
clockwise to flip. When the waffles are ready,
carefully open the waffle maker and remove
baked waffle. Then turn and open the second
waffle plate to remove the second waffle.
Repeat with remaining batter.
6. For best results, serve immediately.