READY IN: 24minsYIELD: 6 waffles
INGREDIENTS
2eggs, separated 2cupswhole buttermilk 1⁄3 cupvegetable oil 2tablespoonsamaretto liqueur (can substitute 1 tsp almond extract) 7 1⁄2 ouncesall-purpose flour (1 1/2 cups) 2 1⁄2 ouncescornstarch (1/2 cup) 1tablespoonbaking powder 1⁄2 teaspoonsalt 1⁄3 cup sugar for breakfast waffle (or 3 Tbsp sugar for chicken waffles)NUTRITION INFO
Serving Size: 1 (475) g
Servings Per Recipe:1
Calories: 307
Calories from Fat 126 g 41 %
Total Fat 14 g 21 %
Saturated Fat 2.1 g 10 %
Cholesterol 62 mg 20 %
Sodium 400.8 mg 16 %
Total Carbohydrate38.7 g 12 %
Dietary Fiber 1.1 g 4 %
Sugars 0.2 g 0 %
Protein 5.8 g 11 %
DIRECTIONS
Preheat the waffle iron, and the oven to 375°. At home I use a Waring Flip Waffle Iron set on 4½.Separate the egg yolks and whites.Beat together the egg yolks, buttermilk, vegetable oil, and amaretto. Set aside.Whisk flour, cornstarch, baking powder, and salt. Set aside.Whip egg whites and sugar to stiff peaks.Stir the buttermilk liquid into the flour mixture (batter should be a little lumpy), then fold in the egg whites, being careful not to deflate them.Pour the batter into a preheated waffle maker and cook for about 3-4 minutes.Crisp each waffle in a 375° oven for 3-4 minutes.Serve on warmed plates with soft butter and fruit or syrup.Source: Read Full Article