Buttermilk Waffles

These waffles are topped with fresh whipped cream, honey, blueberries and strawberries.

I've been making waffles for Jackson since we discovered his food allergies. There are NOT any frozen waffles or waffle mixes on the market that are safe for him that don't taste like cardboard. He has always loved every recipe I've ever made him from gluten and dairy free to the egg free version that completely flopped my taste bud test. So, telling you that this recipe is the bomb because he thinks so isn't gonna mean a whole lot. He just loves anything you can put syrup and whipped cream on. However, telling you that this recipe rocks because my 'natural food is gross' opinionated hubby likes them means this recipe is a keeper.

So, the original recipe is from Cooks Illustrated (LOVE my subscription), but I had to change it a little (don't I always).

Anyway, I will share with you that they said one of the secrets to good buttermilk waffles is a thick batter, and taking the extra time to whip the egg whites and fold them in really does make a difference.

1 1/4 Cup Unbleached All-Purpose Flour
3/4 Cup Whole Wheat Pastry Flour (you can play with this mixture, this is the ratio I need to get my picky hubby to eat them and not complain that they taste like whole wheat bread)
1 tsp Sea Salt
2 tsp Baking Soda
2 Eggs, separated
1 3/4 Cup Buttermilk
4 Tbsp Unsalted Butter, melted

Heat the waffle iron. Whisk dry ingredients together in a medium bowl. Combine the buttermilk and butter in a small bowl and whisk in the egg yolks. In a medium bowl, beat the egg whites until they hold a 2 inch peak. Add the buttermilk mixture to the dry ingredients in a thin steady stream while gently mixing with a rubber spatula. Gently fold in the egg whites until combined.

Spread or drop the batter onto the waffle iron following the manufacturer's instructions. Cook until golden brown, about 2-5 minutes.

These work well, frozen, too. If you know that you're going to freeze them and want to use your toaster to reheat and crisp them up, cook them until just about done but not all the way browned. That way, when you pop them in your toaster, they'll finish browning and be nice and crispy.

Makes 10-12 regular sized waffles.

Super yummy!