Waffles are a special treat, whether at home or here at the B&B.This one in particular is a winner as it makes them so light and fluffy without separating the egg whites. The guests always exclaim how big they are, but all we hear is “mmm, delicious!” and the plates come back empty!
Makes 4-5 servings
2 large eggs
1¾ cups buttermilk
¼ cup canola oil
1 Tbsp. sugar
½ tsp. ground cinnamon
¼ tsp. baking soda
1½ cups all-purpose flour
2 tsps. baking powder
1/8 tsp. fine sea salt
Preheat a waffle iron. Preheat oven to 200°.
In a large mixing bowl, beat eggs with a whisk until evenly mixed. Add the buttermilk, oil, sugar, cinnamon, and baking soda. Whisk together until well combined. Add the flour, baking powder, and salt and whisk just until the lumps disappear. The waffle batter should be a little thicker than heavy cream. Transfer mixture to a large measuring pitcher.
When waffle iron is hot, pour some batter evenly over the center of the grid and using a wooden spoon or heatproof spatula, ease batter toward but not into the corners and edges. Close lid and cook following manufacturer’s directions, until waffle is golden brown and almost crusty but still light and springy, about 4 minutes. (The first waffle may not be perfect.)
Transfer waffle to a platter and place, uncovered, in oven to keep warm. Continue making more waffles in same manner.
Divide waffles among serving plates. Serve with butter and maple syrup—Vermont syrup of course!