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This is pretty much a basic waffle recipe. The beaten egg whites lighten the waffles and provide a crispy outside while keeping a fluffy inside. Contrary to popular belief, pancake and waffle batter are not interchangeable.

Preparation Time: 30 minutes    Serving Size: 4 1/2 cups of batter

  • 1 3/4 cup all purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon sugar
  • 3 eggs, separated, room temperature
  • 1 1/2 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Combine flour, baking powder, salt and sugar in a sifter. Sift into a medium sized mixing bowl. Measure buttermilk in a 2 cup liquid measuring cup. Add the 3 egg yolks and stir well to combine. Whisk egg whites in a separate bowl with a hand mixer until peeks form.

Make a well in the center of the bowl of dry ingredients. Pour the buttermilk/egg mixture in the center and stir to combine well. Add the vegetable oil and vanilla and stir. Using a large rubber spatula, mix in one fourth of the beaten egg whites to lighten the batter. Now fold in the rest of the egg whites gently until mixed. Allow batter to sit at least five minutes before using. Follow instructions for your waffle iron.

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