(BUTTERMILK) WAFFLES

INGREDIENTS

1 ½ cups (225 g) all-purpose flour

2 Tbsp (25 g) granulated sugar

1 Tbsp (9 g) baking powder

½ tsp (2.5 g) fine salt

1 ¼ cups (310 mL) buttermilk

½ cup (125 mL) vegetable oil

2 large eggs, separated

1 cup (175 g) chocolate chips (optional)

Maple syrup and fresh berries, for serving

DIRECTIONS

1. For the waffles, stir the flour, sugar, baking powder and salt together. In a separate bowl,
whisk the buttermilk, oil and egg yolks together. Add this to the dry mixture and stir gently
until blended (but, like pancake batter, a few lumps are OK).

2. In another bowl, whisk the 2 egg whites (by hand or with electric beaters) until they hold a
soft peak when the whisk or beaters are lifted. Fold these gently into the batter. Stir in the
chocolate chips, if using.

3. Preheat your waffle iron according to instructions. Lightly grease the iron (if requested in
the instructions) and ladle batter to fill the iron once closed (the first waffle is your test as to
how much batter to use). Cook the waffle until lightly browned at crisp, and remove. Repeat
with the remaining batter. You can make the waffles ahead of time and re-warm (oven, grill
or toaster – not the microwave), since they are best served warm. Served drizzled with maple
syrup and topped with fresh berries.