Note: An extra squeeze (5 ml) lemon juice, brandy or rum (5 – 10 ml) improves both waffles and pancakes. It gives them that extra bit of acid to boost lightness.
Sifting your dry ingredients 3 times always improves the lightness and texture of all baked goods.
All measures are loosely packed and leveled off with the back of a knife – It is baking law!
If you are out of buttermilk, per 250 ml cup measure, stir in a tablespoon freshly squeezed lemon juice and then top up with milk, stir and then set aside for a minute or two to thicken up. Fresh lemon juice is always preferable to vinegar.
Sift together flour, baking powder, bicarbonate of soda and salt. Sift 3 times for extra added lightness.
Dissolve butter, cool down until warm. Mix together, melted butter, buttermilk and egg yolks.
With clean beaters, whip up egg whites just until they are able to stand up holding soft peaks but not that they begin to deflate, dry out and form balls!
Stir your melted butter, buttermilk and egg yolks into your dry mixture. Do not beat.
Gently with spatula, fold in your egg whites using over and under motions, being careful not to knock out any air.
Heat a waffle iron, grease well.
Pour in batter, spread to edge of grid, close waffle iron and cook three to five minutes, or until it stops steaming. Remove waffle and keep warm. Repeat until batter is used up.
To serve: Top with ice-cream and fresh fruit or warmed honey, whipped cream and sprinkle nuts.