Makes about six waffles.
- 2 C All purpose flour
- ¼ t Baking soda
- 1 ½ t Double-acting baking powder
- 1 T Sugar
- ½ t Salt
- 2 Egg yolks
- 2 Egg whites
- 1 ¾ C Buttermilk (cut with regular milk if you want to)
- 6 T Melted butter
Sift the flour before measuring. Resift with the baking soda, baking powder, sugar, and salt. Beat the egg yolks in a separate bowl until they are light and airy. Add the buttermilk and the melted butter and beat them together.
Add the liquid to the dry ingredients and combine quickly using few strokes. Beat the egg whites separately until they are stiff but not dry. Fold them into the batter carefully and cook in your waffle iron.
I find the less Pam I use in the iron, the more evenly brown the waffles turn out. This batter is very fluffy due to the buttermilk and baking powder/soda so it will easily overflow the waffle iron if you’re not careful. The waffles come out nicely, though, not too heavy or spongy.