The Pioneer Woman Tasty Kitchen
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Honey Buttermilk Waffles with Vanilla Maple Syrup

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Deliciously light and fluffy waffles.

Ingredients

  • 1-¼ cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Cardamom
  • 2 pinches Kosher Salt
  • 1-⅓ cup Buttermilk
  • 2 whole Eggs, Separated
  • ¼ cups Coconut Oil, Warmed
  • ¼ cups Honey
  • FOR THE SYRUP:
  • ½ cups Real Maple Syrup
  • 2 Tablespoons Unsalted Butter
  • 1 teaspoon Real Vanilla Extract

Preparation

Gently whisk together the flour, baking powder, cardamom and salt. Set off to the side.

In a separate bowl, combine buttermilk, egg yolks, coconut oil and honey. Whisk until thoroughly combined.

Pour the wet ingredients into the dry and stir.

In a medium bowl add the egg whites. Using a hand mixer (fitted with a whisk attachment if possible) beat on high until soft peaks form, about 5 minutes. Gently fold the egg whites into the waffle batter.

Pour somewhere between 1/4 to 1/2 cup of batter per waffle section (depending on your waffle maker). Cook as directed in the owner’s manual for you waffle maker. Mine took 3-4 minutes.

Remove and keep waffles warm on a rimmed sheet pan in a 200ºF oven.

For the vanilla maple syrup:
In a small sauce pan, combine the maple syrup, butter and vanilla. Stir and bring up to a simmer. Remove off the heat and pour over the waffles.

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Profile photo of Stephanie Johnson

Stephanie Johnson on 11.9.2012

So great! Ours managed to be custardy in the middle and crispy on the outside! I actually don’t have cardamom and used cinnamon instead. The syrup made it especially tasty. Thanks!

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