Mmm...waffles

Like any normal young-ish people, Steve and I love breakfast. We love breakfast so much that it's a rare week when we don't have breakfast for dinner at least once. We also use breakfast night as one of our vegetarian dinners, which we try to do at least once a week. So in the end, we're killing two birds with our delicious breakfasty items. Our favorite breakfast item? Syrup. Closely followed by pancakes/waffles/pancake-waffle related items, but only because those things taste great with syrup. For this week's recipe I thought I would share the recipe we use for easy buttermilk waffles (with syrup). Enjoy!

Buttermilk Waffles
*adapted from America's Test Kitchen Family Cookbook*

2 C. all-purpose flour
1 t. salt
1/2 t. baking soda
2 eggs, separated
4 T. unsalted butter, melted
1 3/4 C. buttermilk
Pinch cream of tartar

In a large bowl, whisk together the flour, salt, and baking soda. 

Separately, whisk together the egg yolks and butter, then add in the buttermilk. With an electric mixer, beat the egg whites and cream of tartar together until stiff peaks form. Make a well in the center of the flour mixture and add the buttermilk mixture. 

Stir together very gently until just incorporated. There should still be a few lumps in the batter. Fold the egg whites into the batter.

Using your waffle iron according to instructions, cook the waffles. If desired, keep warm in a 200 degree oven until all waffles are cooked. We have a half waffle iron, and this recipe makes about 6-7 half waffles.