I love waffles! They're the perfect low-effort weekend breakfast because you don't have to stand over a skillet like with pancakes (which I also love). The waffle maker my parents got me a couple of years ago definitely gets lots of use in our apartment (thanks Mom and Dad!). I will admit to using waffle mix some of the time when I'm feeling lazy, but it's not really much more work to whip up waffles from scratch, assuming all the ingredients are on hand. I made these waffles because we had buttermilk in the fridge, and the Joy of Cooking definitely did not disappoint. As the recipe header mentioned, these do have quite a lot of butter in them, but this makes them crisp up nicely, and you don't need butter on top. Despite the amount of butter, the waffles taste light because of beating the egg whites separately and folding them into the batter - an extra step, but one that is worth it (well, depending on how awake you are...)! We enjoyed these waffles with syrup and fresh apricots from our CSA, but they have a neutral flavor so they'll be great with your favorite toppings.
Buttermilk Waffles (adapted from the Joy of Cooking)
2 cups all purpose flour
1 T granulated sugar
1 heaping tsp baking powder
1/2 tsp kosher salt
1/4 tsp baking soda
2 egg whites
2 egg yolks
1-3/4 cups buttermilk
6 T unsalted butter, melted and slightly cooled
1. Whisk together the flour, sugar, baking powder, salt, and baking soda in a medium bowl. Set aside.
2. In a small bowl, beat the egg whites until stiff (but not dry) peaks form. Set aside.
3. In another medium bowl, beat the egg yolks until light (you don't need to clean the beater). Add the buttermilk, and beat to combine. Finally, beat in the butter.
4. Pour the buttermilk mixture into the flour mixture. Gently fold the ingredients together until just combined. Gently fold in the fold in the beaten egg whites.
5. Heat up your waffle maker, and ladle in batter (I was never able to get the amount exactly right, but Joy of Cooking recommends covering the grid surface about 2/3 full). Close, and cook until browned and crispy. Enjoy with your favorite toppings - we used syrup and fresh apricots!