Ingredients

The following ingredients have 6 Servings
  • 2 eggs separated
  • ½ cup granulated sugar
  • ¾ cup Vermont Creamery Cultured Butter
  • 1 ¾ cup milk
  • 1 Tablespoon vanilla extract
  • 2 cups all purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt

Instruction

  • Plug in your waffle iron to preheat according to the manufacturer’s instructions.
  • Seperate your eggs, being careful not to get any yolks into the egg whites. Place the egg yolks in a large bowl and set aside. Place the egg whites into the bowl of a stand mixer with the whisk attachment and beat on high until the egg whites form stiff peaks. Set aside.
  • In a large bowl mix together the egg yolks, sugar, and melted Vermont Creamery Cultured Butter with a whisk. Whisk until smooth. Next, add the milk and the vanilla extract and mix well.
  • Add the flour, baking powder, and salt and stir until combined, but still lumpy. Do not overmix.
  • Last, add the whipped egg whites to the batter and use a rubber spatula to gently fold to combine. Fold until no streaks of egg whites remain, but do not over mix.
  • Spray the waffle iron with nonstick spray and spoon in the amount of batter recommended by the manufacturer (it was about 1 cup for our machine).