Big ol' Batch of Buttermilk Belgian Waffles
Big Ol’ Batch of Buttermilk Belgian Waffles Makes 30 4” square waffles
Ingredients
- 5 C 25 ounces all purpose flour (Or gluten free flour)
- 5 tablespoon sugar
- 4 tablespoon baking powder I use Rumford baking powder. Amazing and Non-Gmo!
- 2 teaspoon baking soda
- 1 teaspoon sea salt
- 8 large eggs separated
- 5 c buttermilk at room temp (or almond milk)
- ¾ c unsalted butter melted ( or coconut oil)
- 2 tablespoon vanilla extract or vanilla bean paste
- Butter or oil for greasing waffle iron in-between batches
Instructions
- Preheat a waffle iron and season with oil or butter according to manufacturers directions.
- In a very large bowl whisk together the flour, sugar, baking powder, baking soda and salt.
- Separate the egg yolks and whites into two separate bowls.
- Melt the butter and let cool slightly. Whisk together the egg yolks, buttermilk and vanilla in a bowl. Add this mixture to the dry ingredients and combine until no more streaks of flour are seen, the batter will be lumpy.
- Beat the egg whites until semi-stiff peaks, fold into the waffle batter until just combined
- Brush oil or melted butter in the wells of the waffle iron and scoop a generous half cup of batter per waffle. Cook for 3 minutes only. Carefully remove the waffles to a wire cooling rack and repeat with remaining batter until all the waffles are cooked.
- Let cool then store in airtight baggies and freeze. You can separate each waffle with freezer paper or wax paper if desired so they don’t stick to each other. Let thaw at room temperature or microwave for 30 seconds then toast before serving.
Notes
I use a Krups Belgian waffle maker that makes 4” square deep waffles. The waffle yield will depend upon the waffle maker you own. You want the waffles slightly undercooked since they are being frozen for later use. If making to serve that day cook fully according to your waffle maker’s instructions. Cook times will vary on how many waffles you make as well.