|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|
Whisk the flour, sugar, baking powder, and salt together in a large bowl.
In a separate bowl, stir the butter, buttermilk, milk, and egg yolks together.
With an electric hand mixer or whisk attachment of a stand mixer, whip the egg whites until soft peaks form.
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.
Cook in a preheated waffle maker according to manufacturer’s instructions.
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.
Thaw in the fridge or reheat directly from frozen in a toaster oven at 350° for 7-10 minutes.
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