If dividing and beating the egg whites is too much you can just skip it and throw the eggs in whole when you combine the buttermilk and vanilla.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Servings: 10(7 inch waffles)
Author: Garnish and Glaze
Ingredients
Whipped Cream
Berries, washed and cut
For the Waffles
2cupsall-purpose flour, I like to substitute 1 cup with whole wheat flour
1tablespoonbaking powder
2tablespoonsugar
1/2teaspoonsalt
Pinchof cinnamon
2eggs, separated
1cupbuttermilk
3/4cupmilk
6tablespoonsbutter, melted
1teaspoonvanilla
Instructions
Turn on and heat up waffle iron.
In a medium size mixing bowl, combine flour, baking powder, sugar, salt, and cinnamon.
Divide the egg whites and yolks in separate bowls (I think this is easiest to do by dumping the egg in your hand and letting the egg white strain through your fingers into a bowl). With an electric hand mixer beat the egg whites to "stiff peak" stage (if you want to get a workout in then you can do this by hand with a whisk) and set aside.
Combine the egg yolks, buttermilk, and vanilla. Add to the dry ingredients. When halfway mixed stir in the melted butter and mix until just combined. Fold in the beaten egg whites.
Pour batter into waffle iron and cook to desire doneness.