Directions: one line for each direction. When saved the lines will be numbered.
Preheat a waffle maker according to the manufacturer's instructions.
In a large bowl, whisk the egg yolks. Whisk in the buttermilk, butter and vanilla until blended. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.
In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold half of the egg whites into the batter, then carefully fold in the remaining whites.
Cook the waffles according to the manufacturer's instructions.
This recipe yields eight 4-inch waffles.
Comments: Enjoy these waffles on their own, drizzled with your favorite syrup, or transform them into a luxurious brunch dish, Waffle Napoleons with Raspberry Cream (see related recipe). For that recipe, you will need to cook heart-shaped waffles.
Notes: Recipe from the Williams-Sonoma Kitchen
Rating: ()
Added On: February 29, 2008
* Williams-Sonoma at http://www.williams-sonoma.com
