Usually when it comes to breakfast foods, I am solidly in in Camp Salty. I love a good omelet, studded with veggies, cheese and bacon. I love breakfast potatoes, roasted and crispy. That being said, I also have a weak spot for really good waffles. A good waffle (in my mind, at least) is a bit crisp on the outside, and perfectly light and chewy on the inside with just a hint of sweetness. I have been searching for a go-to recipe for a few years now.
On our most recent girls’ weekend at Lane’s cabin, we decided to take on a personal challenge to develop the perfect waffle recipe. With the help of our friend Emily and after much trial and error (and so. many. tastes!), I think we finally found it. While this recipe does require a little bit of work (we promise, it is absolutely worth it to beat the egg whites!) and a few unusual elements, the payoff is a flavorful, light and perfectly textured waffle that will satisfy even the most persnickety breakfast palate. Don’t skip the cornmeal – it adds just the slightest hint of crunch and texture that we found made all the difference.
We love them paired with our Bourbon Vanilla Whipped Cream and topped with fresh berries, but they are equally good paired with classic maple syrup and a dusting of powdered sugar. If you have some time, the recipe doubles easily and you can freeze the leftovers and reheat them in the microwave or toaster for a quick weekday breakfast.
Vanilla Cardamom Waffles
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons ground cardamom
- 1 Tablespoon cornmeal
- 1/2 Tablespoon sugar
- 1 cup sour cream
- 1 cup milk
- 6 Tablespoons butter melted and slightly cooled
- 4 eggs separated
- 1 1/2 teaspoons vanilla extract
- 1 1/2 Tablespoons honey
In a large bowl, gently whisk together the dry ingredients (flour, baking powder, baking soda, salt, cardamom, cornmeal, and sugar) and set aside.
In another large bowl, melt the butter and let cool slightly.
Combine the egg yolks, sour cream, milk, and butter and whisk gently to combine.
Mix in the vanilla and honey.
Using an electric or stand mixer, beat the egg whites until soft peaks form.
Slowly fold the wet ingredients into the dry ingredients and then gently fold in the egg whites.
Do NOT over mix the batter!
Coat your waffle iron with nonstick spray or butter and cook the waffles until just golden brown and slightly crisp on the outside.