- From here:
- http://sallysbakingaddiction.com/2014/09/06/my-favorite-buttermilk-waffles/
My notes in parentheses
- 1 and 3/4 cups (210g) all-purpose flour (weigh into bowl large enough to mix batter together)
- 1 and 1/2 teaspoons baking powder (add directly to flour)
- 1 teaspoon baking soda (add directly to flour)
- 1/2 teaspoon salt (add directly to flour)
- 3 large eggs, separated (yolks into small bowl that can also accommodate sugar and extract - whites into GLASS container sized to allow for whipping with hand blender/equivalent - I use a 4 cup Pyrex measuring cup- and make sure the beaters are clean when whipping whites!)
- 1/2 cup (115g) unsalted butter, melted and slightly cooled (1 stick - melt in heat safe mixing bowl large enough to accommodate buttermilk, egg yolks, sugar, extract over pot of gently boiling water)
- 1/3 cup (67g) granulated sugar (add to yolks)
- 1 and 3/4 cups buttermilk (I keep buttermilk powder on hand - I mix 3.5Tbsp buttermilk powder to 1.5 Cups water - then I add to cooled melted butter)
- 1 teaspoon vanilla extract (I used 1 tsp Almond extract- really nice! I added it to the yolks and sugar then mixed really well, then added that to the butter/milk and mixed. From there, mix that into flour bowl, then fold in whites gently. 1/3 Cup (on the generous side) per each of 4 waffles per press yields 12-14 waffles which take about 5 min to cook - when the steaming slows/stops, usually waffles are done)
