This is a basic recipe that you need in your repertoire. Repeat after me, “I do not need a mix.” You can use a mix. I don’t mind. Been there, done that. But, there was a time when I would actually say things like, “Can’t make pancakes…out of mix.” I don’t do that anymore. Plus, these are pantry staples. This is truly where I turn when I have neglected to go to the store all week and I’m down to the basics. That is when it is breakfast for breakfast, lunch and dinner day. After that day, I actually have to go to the store.
Might I also say here that one need not buy an expensive waffle iron. I have one of the “best” and it is not, in fact, the best. The real best waffle iron is one I got from my mom over 10 years ago. It is still going strong and I find myself making excuses to use it instead of the high-tone waffle maker. This recipe is for a Belgian style waffle. I say “style” because I believe that true Belgian waffles call for yeast. Here, the egg whites perform some of the yeast’s function, but a purist might quibble with the designation. I use a Belgian waffle iron, therefore I call them Belgian waffles. It would probably work for the flat waffles, but I haven’t tried that because I don’t own a flat waffle iron. Please report back if you try that.
Egg whites might seem to be a step that you could skip. But don’t. The whipped egg whites are really important to these waffles. They lend an airy quality and a crispness to the final product that you don’t get otherwise. I do, however, wimp out and use an electric mixer for the whites. It speeds things up and saves me an aching wrist.
Lily loves fruit on her waffles, so I’ll take a few cups of frozen berries and simmer them with a little bit of water and cornstarch to make a fruit compote. It is easy and makes a very special treat for her. Ford always goes for the chocolate chips. The photo above is one of his creations…chocolate chips, confectioners’ sugar AND syrup. I’m a butter and syrup gal myself. But, this waffle recipe has the slightest funnel cake texture which makes the confectioners’ sugar a pretty compelling topping. I’d love to know what your favorite waffle toppings are.
½ cup unsalted butter (one stick)
1 cup buttermilk
¾ cup 2% milk
1 teaspoon vanilla extract
2 cups all purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs, whites only
1. Preheat a waffle iron to medium.
2. Melt the butter in a small saucepan or in the microwave. Combine the buttermilk, milk, and vanilla extract in a small measuring cup. In a medium bowl, combine the flour, sugar, baking powder, and salt. Separate the egg whites from the egg yolks.
3. In a meticulously clean bowl, whip the egg whites until they hold stiff peaks.
4. Mix the milks into the dry ingredients and stir to combine. The batter will be thick and lumpy. Add the melted butter and stir it into the batter completely. Finally, fold the egg whites into the batter. Begin with ⅓ of the whites. Fold them in completely and then add the remaining whites and fold them into the batter.
5. Spray the waffle iron on the top and bottom plates with non-stick cooking spray. Use a ⅓ cup measure to scoop batter into the waffle maker. Close the lid and cook for approximately 3½ to 4 minutes.
6. Remove the waffles from the iron and top with butter, syrup, confectioners’ sugar, fruit compote, whipped cream, honey, or whatever floats your boat.
Note: Only you know your waffle iron. I suggest medium because that works on mine, but you might need to ruin a few waffles to get to the iron’s sweet spot. Also, my dog Poppy HIGHLY recommends this recipe. The little so-and-so got two waffles off of Ford during this particular breakfast (dinner). I keep telling him you cannot turn around for one second when she is prowling around the table. I think he just likes to share his food with her.
Did you have to buy a giant container of buttermilk and now you have no idea what to do with it? Here are some of my other favorite recipes that call for buttermilk: