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 tsp 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 waffles on cooling rack on top of baking sheet in oven to keep warm while making another.

*warm batter prevents the waffle iron from cooling down too much.


1.5 cups/190 grams all-purpose flour
1/4 cup/45 grams fine cornmeal
1/2 teaspoon salt
1 teaspoons baking powder
1/2 teaspoon baking soda
1 3/4 cups/420 milliliters buttermilk, warmed
2 eggs
1/4 cup/60 milliliters melted butter

Make the batter: In a mixing bowl, stir together flour, cornmeal, salt, baking powder and baking soda. Whisk in buttermilk, eggs yolks and butter. Gently blend in whipped egg whites. Follow cooking instructions above.

*Dec 25, 2018: needed more flour as original recipe was doubled but with 3 eggs. Nice corn meal flavor and crunch but this recipe is more dense. A little bland so maybe add some vanilla.


About bethsrecipes

my recipes
This entry was posted in Beth's Recipes. Bookmark the permalink.