My brother and I used to live together in Boston when we were in college and we loved having waffles in the morning. They were store-bought and I never once thought of making them from scratch. When he arrived from Singapore last week for his first US visit in two years, the first thing he craved were waffles. My waffle iron had just arrived and I couldn’t wait to make the perfect Saturday breakfast! These are traditional buttermilk ones but I will be testing out different flavors soon.
1 1/3 cup (185g) of all-purpose flour
1/4 cup plus 2 tablespoons (45g) powdered sugar
1/2 teaspoon of salt
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1 vanilla bean, split and scraped
1 3/4 cup (395g) of buttermilk (see note below for homemade buttermilk)
1 1/2 oz (40g) of unsalted butter, melted
2 egg whites
1 tsp. of vanilla extract
If making homemade buttermilk:
1 scant cup of whole milk
1 tbsp. of lemon juice
Combine the milk and lemon juice and let sit at room temperature for about 5 minutes or until the mixture thickens a little.
For the batter:
In a large bowl combine flour, powdered sugar, salt, baking soda, baking powder and the vanilla bean. Add the buttermilk, the melted butter, egg whites and vanilla extract and whisk.
For the waffles:
If using a cast iron waffle iron, pour 1 cup into the waffle iron and cook for about 4 minutes. If using a machine, preheat the iron and cook according to instructions, generally between 4 and 6 minutes.