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Buttermilk Vanilla Waffles Recipe

Ingredients

  • 6 1/2 ounces all-purpose flour 1 1/3 cups; 185g
  • 1 1/2 ounces powdered sugar 1/4 cup plus 2 tablespoons; 45g
  • 1/2 teaspoon 2g kosher salt; for table salt, use half as much by volume or use the same weight
  • 1/2 teaspoon 3g baking soda
  • 1/2 teaspoon 2g baking powder
  • 1 vanilla bean split and scraped or 1 tsp of vanilla paste
  • 14 ounces cultured lowfat buttermilk 1 3/4 cups; 395g (see note)
  • 1 1/2 ounces unsalted butter melted (3 tablespoons; 40g)
  • 2 large egg whites about 2 1/2 ounces; 70g
  • 1 teaspoon 5ml vanilla extract
  • Maple syrup for serving

Instructions

  • For the Batter: In a large bowl, combine flour, powdered sugar, salt, baking soda, baking powder, and scrapings of one large vanilla bean, mixing by hand until the seeds are well dispersed.
  • Add buttermilk, melted butter, egg whites, and vanilla extract and whisk until smooth.
  • For the Waffles: Set waffle iron to medium and preheat until indicator is ready. For an 8-inch square machine, scrape in roughly half the batter. For a 7-inch Belgian machine, scrape in about one-third. Close lid and cook until waffle is golden brown but still steaming, 4 1/2 to 6 minutes depending on the depth and heat of your machine. Serve immediately.