These waffles were basic buttermilk waffles with a little extra twist. I scan a few different recipes for inspiration and saw that a few people were seperating their eggs to give th dough a lighter airy quality and oh boy does it work?! The texture is beautifully light on the inside and crispy on the outside. The hidden trick, they also contain very little fat which helps when you find yourself eating your 3rd waffle!
500ml Buttermilk (or any milk with 2tsp lemon juice)
2 eggs separated
1 pinch cream of tartar
1 tsp vanilla extract
250g plain flour
1 tsp baking soda
1/2 tsp baking powder
2 tbsp brown sugar
50g granulated white sugar
Beat your egg whites with the pinch of cream of tartar until light and fluffy, beat in the white sugar to form a meringue. Change the bowl and beat together the buttermilk and egg yolks. Sieve the flour, baking soda and powder over the buttermilk while continuing to whisk. Once the mixture is smooth add the brown sugar and vanilla extract. Once these have been incorporated, let the mixture sit for 20-30 minutes. Preheat the waffle iron and fold in the egg whites. Your waffle iron will give you an accurate indication of timing for cooking your waffles. Serve with syrup, fruit and frozen low fat yoghurt, or ice-cream depending on your inclination. Enjoy ;)
And in case you were wondering if the boyfriend enjoyed this celebratory meal... well here's the same waffle 30 seconds after I stopped photographing it.
|One bite left and one happy bf, congratulations to my lovely man.|