Like most mom’s, I’m a sucker for breakfast in bed. First of all, it means that I’m not the one making breakfast. Second, someone is serving ME (before I even take my first step of the day). Consider me sold.
Honestly, this heart-shaped waffle iron has been one of the best kitchen investments for our little family. Somehow eating heart-shaped waffles is much exponentially more fun. I often make extras and freeze them to pop into the toaster for a quick breakfast on those busy mornings.
I confess, I actually made a couple of leftover waffles into ice cream sandwiches as an experiment (I used coconut milk ice cream and coated the sides with shredded coconut… absolutely sinfully delicious!).
You can substitute half or all of the flour for whole wheat flour, just keep in mind that it will make your waffles more dense and less fluffy.
Makes 8 waffles
- 3 Tbsp. butter, melted
- 2 c. all-purpose flour, sifted
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 Tbsp. sugar
- 1/4 tsp. salt
- 2 c. buttermilk
- 1 1/2 tsp. vanilla
- 2 large eggs, separated
- Melt butter in a saucepan and set aside to cool.
- In a large bowl, sift the flour, baking powder, baking soda, sugar and salt together.
- In a separate medium bowl combine the buttermilk, vanilla, and melted butter. Beat the egg yolks and stir them in to the buttermilk mixture.
- In a small clean bowl, beat the egg whites until stiff using an electric mixer.
- Whisk the buttermilk mixture into the flour mixture until fully combined (don’t over mix) and fold in the egg whites.
- Heat your waffle iron according to the manufacturer’s directions, coat it with oil using a pastry brush or a cooking oil spray and cook (the amount of batter you use per waffle will vary according to your waffle iron).
- Serve with fresh berries and a dollop of whipped cream or vanilla yogurt if desired.