2 c cake flour
3 t baking powder
1 t baking soda
1/2 t salt
4 large eggs separated
2 c buttermilk
1/2 t cream of tartar
4 T butter, melted
1 t vanilla
Syrup
Beat egg whites and cream of tartar to stiff peaks.
Whisk 4 dry ingredients in large bowl.
Whisk yolks and buttermilk.
Stir yolk mixture into dry ingredients until just moistened. Add butter and vanilla. Batter will be lumpy. Fold in egg whites; do not overstir.
Use in heated waffle iron for 12 Belgian waffles or on griddle for 24 pancakes.
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