Description
Deliciously light and fluffy waffles.
Ingredients
- 1-¼ cup All-purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Cardamom
- 2 pinches Kosher Salt
- 1-⅓ cup Buttermilk
- 2 whole Eggs, Separated
- ¼ cups Coconut Oil, Warmed
- ¼ cups Honey
- FOR THE SYRUP:
- ½ cups Real Maple Syrup
- 2 Tablespoons Unsalted Butter
- 1 teaspoon Real Vanilla Extract
Preparation
Gently whisk together the flour, baking powder, cardamom and salt. Set off to the side.
In a separate bowl, combine buttermilk, egg yolks, coconut oil and honey. Whisk until thoroughly combined.
Pour the wet ingredients into the dry and stir.
In a medium bowl add the egg whites. Using a hand mixer (fitted with a whisk attachment if possible) beat on high until soft peaks form, about 5 minutes. Gently fold the egg whites into the waffle batter.
Pour somewhere between 1/4 to 1/2 cup of batter per waffle section (depending on your waffle maker). Cook as directed in the owner’s manual for you waffle maker. Mine took 3-4 minutes.
Remove and keep waffles warm on a rimmed sheet pan in a 200ºF oven.
For the vanilla maple syrup:
In a small sauce pan, combine the maple syrup, butter and vanilla. Stir and bring up to a simmer. Remove off the heat and pour over the waffles.
