Buttermilk Waffles

The key to these light and fluffy waffles is whipping the egg whites well before folding them into the batter.

Makes 6 servings

1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, separated
1 tablespoon sugar
1 3/4 cups low-fat buttermilk
1 tablespoon unsalted butter, melted

1. In a large bowl, combine the flour, baking soda, and salt; stir well. In a medium bowl, whisk together the egg yolks and sugar until well combined. Stir in the buttermilk and butter; stir into the flour mixture until well combined. In a clean medium bowl, beat the egg whites with an electric mixer or wire whisk to stiff peaks. Gently fold the whites into the flour mixture.
2. Heat the waffle maker according to manufacturer's directions. For a double waffle maker, spoon 1/2 cup of batter into the waffle maker and spread quickly. Close the waffle maker and cook 3-4 minutes until puffed and golden or according to manufacturer's directions. Repeat for 12 waffles total.

Per Serving (2 waffles): 204 Cal, 5 g Fat, 2 g Sat Fat, 0 g Trans Fat, 114 mg Chol, 459 mg Sod, 30 g Carb, 1 g Fib, 9 g Prot, 101 mg Calc.

POINTS value: 4

Comments: This recipe turned out a lot fluffier than the ones we've used with the pancake mix. It turned out really good. The kids always enjoy waffles and pancakes. The pancake recipe is the same just frying on a griddle instead of in a waffle maker.