Belgian Waffles

2          cups unbleached, all-purpose flour

2          tablespoons yellow cornmeal

¾         teaspoon kosher salt

½         teaspoon baking soda

2          large eggs, separated

            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. Reserve.

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. Reserve.

3.
Put the yolks, oil, buttermilk and vanilla in a small bowl. select Speed 1 and whisk until combined, about 10 seconds. Reserve.

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.