There’s no need to whip egg whites separately with this super recipe. The end result is still light and fluffy waffles with slightly crisp edges. Try them with butter and your favorite topping, like pure Vermont maple syrup! For a savory twist, sprinkle a few fresh herbs in the batter or try them topped with a poached egg.
Makes 4 to 5 servings
2 large eggs
1 3/4 cups (14 fl oz) buttermilk
¼ cup (2 fl oz) canola oil
1 tablespoon sugar
½ teaspoon ground cinnamon (sometimes I also add a bit of ground cloves)
¼ teaspoon baking soda
1 ½ cups (7 1/2 fl oz) all-purpose flour
2 teaspoons baking powder
1/8 teaspoon fine sea salt
In a large bowl, whisk the eggs until evenly blended. Add the buttermilk, oil, sugar, cinnamon and baking soda, mixing until well combined. Add the flour, baking powder and salt, whisking until the large lumps disappear. The batter should be a little thicker than heavy (double) cream.
Heat waffle iron. When hot, make the waffles according to the instructions for your iron. You can keep the waffles warm and crisp in a 200º oven – but keep them in a single layer on a rack on large cookie sheet. This will keep the warm air around each waffle.