Crisp Buttermilk Belgian Waffles with Berries

Name: Crisp Buttermilk Belgian Waffles with Berries
Total time: 35 min
Yield: 4 servings
Cuisine: American comfort
Ingredients: 2 cups all-purpose flour; 2 cups buttermilk; 2 eggs, separated; 6 tbsp butter, melted; 1 pint fresh blueberries; ¼ cup maple syrup; 2 tbsp sugar; 2 tsp baking powder; ½ tsp baking soda; 1 tsp vanilla; ½ tsp salt

BreakfastAmerican comfort35 minServes 4580 kcal14 g protein

Photo: Ralph Daily · CC BY 2.0 · source

Deep-pocketed waffles that are shatteringly crisp outside and airy inside, thanks to whipped egg whites in a buttermilk batter. Piled with fresh blueberries and maple.

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Ingredients

2 cups all-purpose flour
2 cups buttermilk
2 eggs, separated
6 tbsp butter, melted
1 pint fresh blueberries
¼ cup maple syrup

From your pantry: 2 tbsp sugar, 2 tsp baking powder, ½ tsp baking soda, 1 tsp vanilla, ½ tsp salt.

Instructions

Heat a Belgian waffle iron and the oven to 200°F with a rack set on a baking sheet. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
Whisk the buttermilk, egg yolks, melted butter and vanilla, then stir into the dry ingredients until just combined. The batter should be thick and a little lumpy.
Beat the egg whites in a clean bowl until they hold soft peaks, about 2 minutes with a mixer. Gently fold them into the batter in two additions.
Brush the iron lightly with oil and cook the waffles according to your iron, usually 4 to 5 minutes, until deep golden and the steam slows to a wisp.
Hold finished waffles in a single layer on the rack in the oven so they stay crisp. Serve with blueberries and maple syrup.

Tip: Don't stack hot waffles. Steam softens them in seconds; a single layer on a rack in a low oven keeps every one crisp.