1 ¾ cups (425 mL) flour
2 ½ tsp (12 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
1 Tbsp (15 mL) sugar (optional)
3 eggs, separated
1 ½ cups (375 mL) buttermilk*
¼ cup (60 mL) canola oil
*If you do not have buttermilk, you can make some by adding 1 tsp (5 mL) vinegar or lemon juice to 1 cup (250 mL) of milk.
Preheat waffle iron.
Stir dry ingredients together in large mixing bowl. Set aside.
Measure milk and oil into large measuring cup or mixing bowl. Separate eggs: place whites into large glass or stainless-steel mixing bowl and beat until soft peaks form, about 5 minutes. Add yolks to milk and oil mixture. Beat to combine.
Pour milk/oil mixture over dry ingredients and stir until just combined. Lumps are OK in a waffle mixture, and it is OK to see a little bit of dry flour. Gently fold in egg whites until just combined.
Cook waffles in iron until golden brown; serve with syrup/whipped cream/fruit/butter.
Preheat oven to 200°F (95°C) to keep waffles warm before serving.
Servings (1 serving = 2 4-inch waffles): 10-12
Nutrients per serving:
Carbohydrate 16 g
Protein 5 g
Fat 7 g
Sodium 247 mg
Fibre 1 g