The Best Belgian Buttermilk Waffles

This is my highly modified version from another Belgian buttermilk waffle recipe I used to use. This has become a staple in the household, and all of our friends love THE WAFFLES. You may want to double this if you plan to make more than six or seven waffles.

I use a Waring Belgian waffle iron.

Ingredients

• 1 cup flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tbsp white sugar
• 1/4 cup melted butter
• 2 eggs
• 1 cup buttermilk
• 1 1/2 tsp vanilla
• Cinnamon and nutmeg, sprinkled in to taste

Instructions

Separate the egg yolks and the egg whites. This is critical to ensure your waffle will achieve maximum fluffiness. You can do this without separating them, but you will get a heavier waffle. Simply crack the eggs, letting the white fall out and holding the yolk in one half. Shake out the rest of the white, alternating the yolk inbetween shell halves. Put the yolks aside in a small bowl or cup.

With a hand mixer on a high speed, blend the egg whites until they are foamy and soft-peaked. (If you don't have a mixer, you can do it by hand but it'll take about 10-15 minutes.) Pour the whites into a cup, put aside.

Mix all of your remaining ingredients together, including the yolks. You can add more or less of vanilla and the spices, so do it to taste.

Add in your whites with a spoon and gently fold them in until you can't see any white streaks of the egg left. If the mixture it too thick, add some more buttermilk or regular milk.

Hopefully, you preheated your waffle iron. Cook on setting #4 (or whatever your iron manufacturer recommends for Belgian waffles) and enjoy!