Whipped egg whites make these waffles light, fluffy and irresistible.
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Whipped egg whites make these waffles light, fluffy and irresistible.
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.