Old-Fashioned Buttermilk Waffles

The secret to creating waffles with a classic, diner-style flavor is to add malted milk powder to the batter, which lends a touch of sweetness. The toasty aroma from the hot waffle iron will draw even the latest risers out of bed. Serve with plenty of real maple syrup and butter.

Old-Fashioned Buttermilk Waffles

2 cups (10 oz./315 g.) all-purpose flour

2 Tbs. malted milk powder or granulated sugar

1 Tbs. baking powder

1 tsp. baking soda

1/4 tsp. fine sea salt

2 1/4 cups (18 fl. oz./560 ml.) buttermilk

3 Tbs. unsalted butter, melted, plus room temperature butter for serving

3 large eggs, separated, at room temperature

1 tsp. pure vanilla extract

Canola oil for cooking, if needed

Pure maple syrup for serving

Preheat the oven to 200 degrees F (95 degrees C) and have ready a rimmed baking sheet. Preheat a regular (not Belgian) waffle iron.

In a bowl, sift together the flour, malted milk powder, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, melted butter, egg yolks and vanilla. Add to the flour mixture and stir just until combined. The batter will be quite lumpy. In a small bowl, using a clean whisk or a handheld mixer on high speed, beat the egg whites until soft peaks form. Scoop the whites onto the batter an, using the whisk, gently fold them in evenly. The finished batter may have a few small lumps.

If your waffle iron is not nonstick, lightly oil the grid. Ladle some of the batter over the grid, close the lid and cook until the waffle is golden brown, about 4 minutes. Transfer to the baking sheet and keep warm in the oven. Repeat with the remaining batter. Serve the waffles piping hot with plenty of butter and maple syrup. Serves 4.