Good God! This waffle nearly made me sing the Hallelujah Chorus. Okay, it might not look like much from the picture, but the texture was exquisite with a lovely tang from the buttermilk. Cross my heart and hope to die: I will never make a crappy waffle from a mix ever again.
63 Buttermilk Waffles
2 1/2 c. AP flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 eggs, whites and yolks seperated
2 c. thick buttermilk
1/3 c. melted shortening
3 TBSP sugar
1) Preheat your waffle maker. Mix together flour, baking powder, soda and salt.
2) Beat egg yolks in a separate bowl and add the buttermilk and shortening. Stir the wet and dry mixtures together. Pause for a moment to appreciate the cool fizzy science action of the baking powder and buttermilk. (If no cool fizzy science action occurs, check the expiration on your baking soda. Curse the baking gods. Go buy fresh baking powder and try again).
3) In a third bowl, beat the egg whites until stiff and add the sugar (Meta suggests adding the sugar in two batches, but if you’re feeling dangerous, just throw it all in). Fold egg whites into the batter.
4) Spray your waffle maker with lots of non-stick spray. Use 1/2 c. of batter for each waffle. Serve immediately, trying not to injure yourself in the battle for the next waffle.