2 cups all-purpose flour
½ tsp salt
1 ½ teaspoons baking soda
1 ¾ cups buttermilk or sour milk**
3 Tbs brown sugar
4 Tbs oil or melted butter
1 tsp vanilla extract
2 eggs, separated
In a large bowl, combine flour, salt and baking soda. In a separate bowl, combine buttermilk, brown sugar, oil or melted butter, vanilla and egg yolks. Mix well.
Using an electric mixer, beat egg whites until they form soft peaks. Stir buttermilk mixture into dry ingredients. Gently fold beaten egg whites into batter.
Use a ladle or measuring cup to pour batter evenly into hot waffle maker (about 2 cups for the 4 small Belgian waffles in my waffle maker). Cook for about 3-5 minutes, or according to directions on your waffle maker. Remove waffles from waffle maker and place on a wire rack (not a plate). Serve immediately or keep warm in a warm oven (very low heat).
Makes 3 large Belgian waffles (12 small squares)
**To make sour milk: add 2 Tbs lemon juice to a 2 cup measuring cup, fill to 1 ¾ cup line with milk (whole milk works best). Stir; let sit 5 minutes before using. If using sour milk, add an additional 1-2 Tbs flour to batter.
To freeze: Cool waffles on a wire rack. Place in Ziploc bags and freeze. Reheat individual frozen waffles in a toaster (for crispier edges) or microwave (for a soft waffle).
Recipe adapted from Mark Bittman, How To Cook Everything