Eggo-Style Buttery Waffles

Eggo-Style Buttery Waffles

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    2 cups all purpose flour 8 tablespoons butter
    2 tablespoons granulated sugar 1 cup buttermilk
    1 tablespoon baking powder 1 cup whole milk
    1 pinch kosher salt 2 large eggs, separated


    Prep: 15 min Total:
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    • 1

      Whisk the flour, sugar, baking powder, and salt together in a large bowl.

    • 2

      In a separate bowl, stir the butter, buttermilk, milk, and egg yolks together.

    • 3

      With an electric hand mixer or whisk attachment of a stand mixer, whip the egg whites until soft peaks form.

    • 4

      Pour the wet ingredients into the dry ingredients and stir until just incorporated (there still may be some lumps), then gently fold the whipped egg whites into the batter.

    • 5

      Cook in a preheated waffle maker according to manufacturer’s instructions.

    • 6

      Serve with butter, powdered sugar, maple syrup, fruit, or eat plain. To store waffles for future use, freeze between sheets of waxed or parchment paper, or in a single layer on a baking sheet before wrapping in foil or transferring to freezer bags.

    • 7

      Thaw in the fridge or reheat directly from frozen in a toaster oven at 350° for 7-10 minutes.

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