The key is to get the mixture correct to get crispy outsides and fluffy insides. The first pass (below) did not quite get there, which is why I will try to up the sugar and butter amounts. I will update as necessary.
Ingredients
1/2 pound flour (about 1 1/2 cups, I usually do half all purpose, half whole wheat)
1 teaspoon baking powder
1 teaspoon salt
1/4 cup sugar (we will try 1/2 cup next time and update) (try substituting brown sugar too)
3 whole eggs, separated
4 Tablespoons unsalted butter, melted (we will try 8 next time)
8.5 ounces milk or buttermilk
1 teaspoon vanilla (optional)
Vegetable spray or oil for waffle iron
Directions
Preheat waffle iron according to manufacturer's directions. We have a Kaloric Aztec G2, which I set on the highest setting, use the pancake ladle (from the Williams Sonoma set), and cook each pair of waffles for 4 minutes. You will need to do a little experimentation on your make/model of waffle iron.
In a medium bowl whisk together the flour, baking powder, salt, and sugar. In another bowl beat together egg yolks and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
Whip the egg whites until fairly stiff peaks are achieved. Fold into the batter just before beginning to make the waffles.
Ladle the waffle batter onto the waffle maker. Again, you will need to experiment with amounts and times your first time. I would suggest recording this on the recipe so as not to drive yourself crazy next time you want to make these. Close the top and cook until the waffle is golden on both sides and can be easily removed. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
