These super-delicious eggnog waffles are fluffy, tangy and have a perfectly crisp exterior. They're an ideal weekend breakfast for those cold days when you want to hunker down and savor something decadent.
If you don't have eggnog, just omit it and use all buttermilk. They'll still be killer.
Part Whole Wheat Eggnog Buttermilk Waffles
1 cup all purpose flour
1 cup whole wheat flour
3 Tablespoons cornmeal
1 teaspoon table salt
1/2 teaspoon baking soda
1 1/2 cup buttermilk
1/2 cup eggnog
4 Tablespoons salted butter, melted (plus more to grease the waffle iron)
2 large organic eggs, separated
a pinch of cream of tartar
Preheat your oven to 200 degrees so you can transfer the waffles in there to stay warm as you make them.
Heat your waffle iron and set a little butter by it's side with a brush or paper towel so you can grease the iron between each waffle.
Whisk the flours, cornmeal, salt and baking soda together and set aside.
Separate the eggs, placing the whites in a medium/large bowl for later whisking.
In a separate bowl, mix together the buttermilk and eggnog. Add the butter in a stream, whisking briskly. Whisk in the egg yolks, so everything is well combined.
Add a pinch of cream of tartar to the egg whites and beat them with a whisk or mixer until stiff peaks form.
Add the dry ingredients to the wet, stirring until just combined. Fold in the whites being careful not to lose too much air. It's ok if there are some streaks/lumps in the batter.
Ladle the batter into your hot waffle iron. A regular size iron will cook about 3/4 cup worth of batter into a full sized waffle. These days the smaller, asymmetrical waffle is the style, so feel free to experiment to get the look you like.
Cook each waffle for up to 4 minutes until golden and then transfer to your warmed oven racks. Be careful not to overlap them so they won't get soggy.
I served mine with slabs of cold salted butter (there must be at least a visible speck of butter on each bite for it to be perfect), grade B maple syrup (our preference), and bacon.