Some Saturdays you just want to sleep in, then get up and have a big cup of coffee and lounge around reading, watching the food channel, doing some online shopping – mainly just being lazy. These waffles are not for those Saturdays.
These waffles are for the Saturdays when you’ve had a good night’s sleep, and you wake up rested and ready to treat yourself (and the rest of your household) to some light, crispy, ready for the butter and syrup waffles.
This particular waffle recipe calls for whipping up the egg whites separately, and that’s what gives them the extra lightness and crispiness. But if you don’t feel like doing that, you can just mix the whole eggs in with the milk and oil and they will still be great.
The next time you have one of those “cook up something yummy ” Saturdays, slice up some Florida strawberries that are so good now, and add some sugar and a little vanilla to them and put them on top of these waffles. With some bacon on the side, you are in for a treat. And afterward you can still turn on the food channel and finish your coffee.
Light and Crispy Waffles
from Shortbread
makes about 10 waffles
Ingredients
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs, separated
- 2 cups buttermilk
- 1/2 cup cooking oil
Directions
- In a batter bowl whisk together flour, baking powder, baking soda and salt.
- In another bowl stir together egg yolks, buttermilk, and oil. Add to the flour mixture and stir just until moistened, but still lumpy.
- In a small bowl beat egg whites until stiff peaks form. Gently fold whites into batter mixture, leaving a few fluffs of egg white.
- Pour about 1 cup of batter onto a preheated, lightly greased waffle iron. Bake according to waffle maker’s instructions. Repeat with remaining batter.
*To make with regular milk, increase baking powder to 1 tablespoon and omit baking soda. Use 1 3/4 cups milk.
Shortbread 