This version of batter makes light, crisp waffles because of whipped egg whites, butter and buttermilk.
1 1/2 cups flour
2 tbs sugar
1 tbs baking powder
1/2 tsp salt (try 1/4 tsp salt)
1 1/4 cups milk
1 tsp vinegar
2 lg eggs (separated)
1/3 cup (75 grams) melted butter (try reducing butter)
1 1/2 tsp vanilla
makes 3.5 waffles @ 480 calories/waffle
Plug in Presto waffle iron and turn oven to 225.
Warm milk in microwave to room temperature or slightly warmer*. Mix 1 tbs white vinegar to 1 1/4 cups milk and set aside for 5 minutes to make buttermilk.
Stir together the flour, sugar, baking powder and salt.
Separate egg yolks and whites. Melt 75 grams butter. Whisk together the buttermilk, egg yolks, melted butter, and vanilla. Add to the flour mixture and mix lightly.
Whip the egg whites with electric mixer until soft peaks form. Gently blend egg whites into batter.
Add batter to waffle iron, flip iron, set to 4 minutes.
Place cooked waffle in oven to keep warm while making another.
*warm batter prevents the waffle iron from cooling down too much.