Updated: Jun 12, 2020
Crisp, airy, light. Delicious waffles!
Thanks to kefir (which can be substituted with buttermilk) and beaten egg whites, the texture is airy. Crispiness comes from butter and sugar. Chilling waffle batter for half an hour before baking helps to enhance crisp and airy texture so don't skip that step!
This recipe is half of your waffle success. The other half is a good waffle maker.
Yield: 15 waffles
Active time: 10 minutes prep + 30 min cooling + 3 minutes baking
Equipment: waffle maker
100g unsalted butter, melted
450g all-purpose flour
1 and 1/2 tsps baking powder
300ml full-fat milk
500ml kefir (or buttermilk)
2 large eggs, separated
4 Tbsps (60g) sugar or confectioners' sugar
1 tsp vanilla bean paste
1/4 tsp salt
1. Prepare waffle batter: On low heat melt butter, set aside to cool. Sift flour with baking powder. Add milk, kefir, egg yolks, melted butter and mix together. In a separate bowl beat egg whites with sugar, vanilla bean baste and salt until stiff and gently fold it into the waffle batter. You want here fairly thick (heavy cream) consistency, which is going to set even further in the fridge. Refrigerate for 30 minutes before baking (don’t skip that step). The batter will be fairly thick and that's OK.
2. Bake: Preheat waffle maker (5-10 minutes) and bake until waffles are golden and crispy.
3. Enjoy: Serve with variety of toppings: strawberries, blueberries (any seasonal fruit), freshly whipped double cream, maple syrup, marshmallows etc.