My go-to recipe for crispy golden waffles for breakfast or brunch. They're super crispy on the outside but still have a fluffy, soft interior.
|Eggs||2 , separated|
|Whole buttermilk||2 Cup (32 tbs)|
|Vegetable oil||1/3 Cup (5.33 tbs)|
|Vanilla extract/Vanilla paste||1 Teaspoon|
|Cornstarch||2 1/2 Ounce|
|Baking powder||1 Tablespoon|
|Sugar||1/4 Cup (4 tbs)|
Preheat oven to 200 degrees F.
Separate the egg yolks and whites, and beat together the egg yolks, buttermilk, vegetable oil, and vanilla to combine.
Whisk to combine the flour, cornstarch, baking powder, and salt. Set aside.
Combine the leftover egg whites with the sugar, and whip to soft to stiff peaks (if you lift the beaters straight out of the egg whites, then invert the beaters, the egg white should stand up on its own as a stiff peak, or just barely fall to the side).
Stir the buttermilk liquid into the flour mixture (make sure the batter is still a little lumpy), then fold in the egg whites, being careful not to deflate them.
Pour the batter into a preheated waffle maker and cook for about 5 minutes each.
Transfer the waffle into the oven for at least 5 minutes, placing it directly onto the oven rack so the steam can escape. Then it's ready to be enjoyed!
Serving size Complete recipe
Calories 2249Calories from Fat 785
% Daily Value*
Total Fat 89 g136.9%
Saturated Fat 13 g65%
Trans Fat 0 g
Sodium 2304 mg96%
Total Carbohydrates 302 g100.7%
Dietary Fiber 6 g24%
Sugars 51 g
Protein 53 g106%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet