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Author: Ann Styles

Prep time: 15 mins | Cook time: 15 mins | Total: 30 mins | Serves: 6

I learned this recipe while working at a supper club restaurant in San Francisco, where I spent weekends preparing brunch meals for eager diners. These waffles are light, fluffy, and golden—a perfect centerpiece for any brunch table.

Instructions

1. Mix Dry Ingredients: In a medium bowl, sift together flour, baking powder, salt, and brown sugar. (No need to sift if flour is pre-sifted—check packaging.)
2. Prepare Wet Ingredients: In another bowl, whisk together crème fraîche, buttermilk, egg yolk, and vanilla extract.
3. Combine Wet and Dry: Pour dry ingredients into the wet ingredients. Stir until mixture is halfway combined—avoid over mixing to prevent gluten development, which can lead to dense waffles.
4. Add Butter: Gently stir in melted butter until just combined. The batter may appear slightly lumpy, which is fine.
5. Whip Egg Whites: In a clean, dry bowl, whip the egg whites with an electric mixer until frothy. Increase speed and whip until stiff peaks form. Be careful not to over beat.
6. Fold in Egg Whites: Using a rubber spatula, gently fold the whipped egg whites into the batter until just incorporated.
7. Cook the Waffles: Preheat a waffle iron and lightly grease it with oil or butter. Pour 1/4 – 1/3 cup batter into the waffle iron. Cook until golden brown and crisp, about 4-5 mins, depending on your waffle maker.
8. Serve with fresh berries, maple syrup, granola, almond flakes, and whipped cream.

Notes

• The batter can be stored in an airtight container in the fridge for up to 2 days, making it easy to prepare ahead of time.