I knew they had buttermilk and wanted to use it, and so I was on a mission to find a good waffle recipe using buttermilk, and not having any strange ingredients. Here's what I found, and boy am I glad I found this (note the 5 stars) right on Martha Stewart's website.
Martha Stewart Living, June 1999
Serve warm with sweet butter and Fruit Syrups.
Yield Serves 4 to 6
- 8 tablespoons (1 stick) melted unsalted butter, plus more for waffle iron
- 2 cups all-purpose flour
- 1/4 cup packed light-brown sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs, separated, room temperature
- 2 cups buttermilk, room temperature
- 1 teaspoon pure vanilla extract
- Grease waffle iron with a small amount of melted butter, and heat. In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla. Pour into dry mixture, and combine.
- In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter.
- Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron.
- Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter.
VariationsOn the TV show, Martha used 1 vanilla bean, split and scraped, instead of vanilla extract and baked waffles 5 to 7 minutes.
These waffles were light and fluffy, and very flavorful! I made a double batch of my raspberry maple syrup for these. YUM! Now I'm wanting a Belgian waffle iron to make tall fluffy waffles...