I am not gonna lie – this is an involved recipe. There’s club soda and egg separation and egg white whipping and buttermilk and flour whisking and… well, you get the idea.
Even so, this recipe, from the very nice folk at Bon Appétit, makes a pretty darned tasty waffle – well, 16 pretty darned tasty waffles – and any leftovers can be stashed in the freezer for a quick run through the toaster, so, gather together your maple syrup butter, put some bacon in a pan, and let’s get down to some serious waffling.
•1-3/4 cup flour
•1 tablespoon sugar
•2 teaspoons baking powder
•1 teaspoon baking soda
•1 teaspoon Kosher salt
•1 tsp dried parsley
•1/2 tsp Aleppo pepper
•3 large egg whites
•3 large egg yolks
•1 cup (2 sticks) melted butter, cooled
•1 cup buttermilk*
•3/4 cup soda water
•Non-stick vegetable oil spray
•1 cup thinly-cut strips of ham
•3/4 cup shredded sharp white cheddar
*No buttermilk? No problem! Simply pour one tablespoon of white vinegar or lemon juice in a measuring cup and add milk to measure one cup. Give it a quick stir, then set aside for five or ten minutes. Voilà! Buttermilk.
Whisk the flour together with the baking powder, baking soda, salt, parsley, and Aleppo pepper in a bowl until well combined. Set aside.
Whisk the egg yolks together with the melted butter, club soda, and buttermilk, then whisk into the flour mixture.
Whip the egg whites with an electric mixer until medium soft peaks form.
Fold the whipped egg whites into the batter.
Heat your oven to 200º and apply cooking spray to your waffle iron.
Turn your waffle maker on to your preferred heat setting – I usually set mine somewhere between mark three and four.
Ladle the batter onto your hot waffle iron, spreading the batter as you go – a crêpe rake works a treat here.
Sprinkle a heaping tablespoon each of ham and cheese over the waffle, then close the lid and cook until cooked through and golden brown.
Mine took about four minutes to be done the way I like ’em.
Remove the waffle, place on a rack set into a baking pan, and pop into the oven to keep warm while you cook the rest of the waffles.
Repeat with batter, sprinkling ham and cheese, until you’ve used up all the batter.
I got 16 waffles (four planks from the waffle iron) out of this batch and, even though the recipe is kinda involved, these are the nicest waffles for working with of any I’ve tried.
When all the waffles are cooked, serve with maple syrup butter, crsipity bacon, and maple syrup, just because.