I always have loved waffles, and I spent time researching methods and working on this recipe for a while in order to perfect it. This recipe adds a professional twist to a very common dish, which proves that a simple change in preparation can improve a number of common recipes. By whipping the egg whites separately, you improve the texture, taste, and appearance of the waffles, which creates a lighter waffle with a nice, crispy texture. This recipe can be easily customized, and you can of course add an array of toppings to your waffles, such as berries, chocolate chips, whipped cream and more. If you don’t have a waffle iron at home, this recipe can also be used for pancakes. — Greg Thornton
Soufflé Buttermilk Waffles
By Chef Greg Thornton
Serves: 4 waffles
- 1 ¾ cups all-purpose flour
- ½ teaspoon sea salt
- 2 teaspoons baking powder
- ¼ cup buttermilk
- ¼ cup vegetable oil
- 1 ½ cups whole milk
- 3 large eggs, yolks and whites separated
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 4 tablespoons (½ stick) butter, melted
In a medium bowl, combine the flour, salt, and baking powder and mix well to combine. In a glass measuring cup, combine the buttermilk, vegetable oil, and milk and whisk to combine. Beat in the egg yolk. In a medium bowl, whisk the egg white to soft peaks. Add the sugar and whisk until firm and glossy. Beat in the vanilla.
Pour the liquid ingredients into the dry ingredients and whisk until just blended. Using a rubber spatula, gently fold in the beaten egg whites until just incorporated.
Preheat an 8-inch waffle iron and lightly coat with oil. Pour about 1 cup of the waffle batter into the preheated waffle iron and gently smooth the surface with a spatula.