Waffles are one of my favorite breakfast items.  I like my waffles to be crispy on the outside and light and fluffy inside.  Below you will find my basic waffle recipe and some variations to help add a little character.

Waffles

• 1 C        flour (I use King Arthor)
• 2 tsp      baking powder
• 1/2 tsp  salt
• 2 tsp      sugar
• 2            eggs – separated
• 1 C         buttermilk
• 6 Tbs      butter -melted

1. Plug in waffle iron so it can begin heating up.  A hot waffle iron is key to ensuring your waffles will be crispy on the outside.
2. Mix all dry ingredients in a large mixing bowl.
3. Combine egg yolks, buttermilk, and melted butter in a medium size mixing bowl.  Add wet mixture to dry mixture and stir well.  Batter will be lumpy.
4. Beat egg whites in a small bowl.  Fold egg whites into batter.
5. Fill waffle iron (be sure not to overfill as batter will rise).  Cook until steam begins to slow down, or until desired crispiness.
6. Serve with Vermont Maple Syrup (I use Bob and Debbie Wright Grade A Medium Amber)  Makes 6-8 Waffles.

Almond Amaretto Waffles

• 1 Tbs    Amaretto, plus 1/4 tsp Amaretto
• 1/4 C   Sliced Almonds
• See remaining ingredients above

1. See Waffle Recipe above.  In step #3 above you will also add the 1 Tbs of Amaretto to the wet mixture.
2. In step 6 above you will add 1/4 tsp of Amaretto to 3/4 C of Vermont Maple syrup, microwave for 30-45 seconds to warm syrup mixture.  Garnish with sliced almonds.