We love waffles at our house. I have a strict rule though, that any cakey breakfast like pancakes, waffles, crepes, and so on; have to contain Buttermilk. It is my secret ingredient in not only my main dish, but also the delicious syrup you pour over it. I can't take credit for the syrup because my amazingly talented sister is the creator of the Buttermilk syrup. Anyway, back to the waffles. So I love a waffle that is crisp and hot on the outside and soft, moist, and melts in middle. I know your waffle iron has a lot to do with how they turn out, but once you perfect the cooking time on your waffle maker you're golden! So here is my recipe for my Buttermilk Belgian Waffles:
2 C. Flour
1/2 tsp. Salt
2 Tbs. Sugar
1 1/2 tsp. Baking Soda
1 3/4 C. Buttermilk
1 cube Butter cut in 1/2
1 tsp. Vanilla Bean Paste (or vanilla extract)
2 Eggs, separated
Separate your eggs. In a mixer combine dry ingredients. Melt 1/2 of your stick of butter (4 Tbs.) and combine with the butter milk and egg yolks. On a slow speed, slowly pour your wet ingredients into your dry ingredients. Mix in the Vanilla Bean Paste, just until combined.
With a hand mixer, whip your egg whites until stiff peaks are formed. Slowly fold in egg whites to your batter with a rubber spatula.
Heat up your waffle iron. Melt your other 1/2 stick of butter and using a pastry brush, dip bristles in butter and spread on your hot waffle iron. Then scoop about 1/3 cup of the batter into your belgian waffle maker. You just want it to be full but not overflow. If it does go over the sides, just scrape it off because you want a nice clean edge.
Let cook until golden brown. Serve with butter, syrup, nutella, strawberries, powdered sugar, whipped cream, chocolate, the possibilities are endless. My own personal favorite is to butter it, then put a over easy egg on top, pour the buttermilk syrup on top of that, and then dive in. I love the soft egg yolk melts all over my waffle. :) That's me though.
I hope you all enjoy your Waffles!!