This makes a really crispy, airy, light waffle. Just make sure to not over mix the batter. If you can see in the picture, the batter does not look fully mixed, but that is what you want. If you over mix it you will get flat and dense waffles, not good.
4 3/4 ounces all-purpose flour, approximately 1 cup
4 3/4 ounces whole-wheat flour, approximately 1 cup
I like to use 2 cups of whole wheat pastry flour instead of blending.
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 eggs separated
1 tsp vanilla
1/2 tsp cinnamon or more if you like
approx 4 tbs unsalted butter, melted
16 ounces buttermilk, room temperature
Vegetable spray, for waffle iron
Preheat waffle iron according to manufacturer’s directions.
In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. Whip egg whites until soft peaks form then whip in sugar and vanilla until peaks become stiff and glossy. In another bowl beat together egg yolks and melted butter (not too warm or the yolks will scramble), and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Carefully fold in whites being careful to not over mix, stop before you think you should they will be fine! Allow to rest for a couple minutes.
Pour the recommended amount of batter onto hot waffle iron until just before the steam stops. They will feel kind of soft immediately off of the iron but will crisp within seconds. Best served right off of the iron, if they are kept out they will flatten pretty quickly.