Oil instead of butter, club soda and whipped egg whites for lift, and baking soda for browning leads crispy waffles.
Yields 8 thin waffles-Using Chef’s Choice Waffle Maker
2 cups flour
1/2 tsp baking soda
1 TBSP sugar
3/4 tsp salt
2 eggs, separated
1/2 c buttermilk
1/4 c oil
1/2 tsp vanilla
1 c club soda or seltzer water
Mix flour, baking soda, sugar and salt in a large bowl Set aside.
Whisk together egg yolks, buttermilk and oil. Pour in seltzer water. Set aside.
In a medium bowl, whisk the egg whites to soft peaks
Whisk the wet ingredients into the dry ingredients until well combined (will be lumpy)
Stir in about 1/3 of the egg whites into the batter to lighten. Fold the remaining whites until well combined.
Use waffle iron as directed.
Store cooked waffles in 200 degree oven, directly on the rack, until ready to serve.
Nesting On A Hill 