Blueberry Buttermilk Waffles

Makes 2 waffles. Crisp outside, fluffy inside. All measurements in grams.

Ingredients

Dry

• All-purpose flour — 125 g
• Granulated sugar — 13 g
• Baking powder — 5 g
• Baking soda — 1 g
• Salt — 1 g

Wet

• Milk — 240 g
• Lemon juice or white vinegar — 7 g
• Egg — 50 g (1 egg), separated
• Unsalted butter, melted — 43 g
• Vanilla — 2 g

Add-in

• Fresh blueberries — 100 g

Steps

1. Stir lemon juice/vinegar into milk; let sit 5 min until curdled (buttermilk substitute).
2. Preheat and grease waffle iron.
3. Whisk dry ingredients in a large bowl.
4. Whisk soured milk, egg yolk, melted butter, vanilla.
5. Beat egg white to stiff peaks.
6. Stir wet into dry until just combined (lumps fine). Fold in white, then blueberries.
7. Cook 4–5 min until golden and crisp. Don’t open early.

Notes

• Whipping the egg white separately is the key to a light, airy interior.
• Toss blueberries in a little flour to keep them from sinking. Frozen work too — fold in straight from the freezer.
• Serve with warm maple syrup.