Belgian Waffles

• 2 cups unbleached, all-purpose flour
• 2 tablespoons yellow cornmeal
• ¾ teaspoon kosher salt
• ½ teaspoon baking soda
• 2 large eggs, separated
• 1 pinch cream of tartar
• 4 tablespoons vegetable oil
• 1¾ cups buttermilk
• ½ teaspoon pure vanilla extract

Nutritional information per serving (1 cup batter):

Calories 411 (38% from fat) • carb. 52g • sugars 6g • pro. 1g • fat 17g • sat. fat 3g

• chol. 97mg • sod. 705mg • calc. 138mg • fiber 1g

1. Put dry ingredients into a large mixing bowl. Using the whisk attachment , select Speed 1 and whisk to combine ingredients, about 10 seconds. 
2. Put the egg whites and cream of tartar into a separate clean, large bowl. Again, using the whisk attachment, select Speed 1 and whisk. As the egg whites start to thicken, slowly increase the speed to Speed 5 to achieve medium peaks, which takes about 2 minutes total.
3. Put the yolks, oil, buttermilk and vanilla in a small bowl. select Speed 1 and whisk until combined, about 10 seconds.
4. Make a well in the dry ingredients and, using Speed 1, whisk in the yolk mixture until just combined. Then, with a spatula, carefully fold in the egg whites.
5. Use the recommended amount of batter in your waffle maker’s recipe booklet to cook waffles.