| ||1¾ || cups all-purpose flour |
| ||1 || Tbsp. sugar |
| ||2 || tsp. baking powder |
| ||½ || tsp. salt |
| ||1¾ || cups milk |
| ||3 || eggs, separated |
| ||6 || Tbsp. butter, melted |
| ||1 || tsp. vanilla extract |
| ||¼ || tsp. cream of tartar |
| ||1 || cup chopped hazelnuts, toasted lightly and rubbed to remove skins (see Note) |
- In a bowl, mix together the flour, sugar, baking powder, and salt. In a separate bowl, blend the milk, egg yolks, melted butter, and vanilla. In a third bowl, beat the egg whites with the cream of tartar until soft peaks have formed.
- Stir the milk mixture into the dry ingredients until incorporated. Don’t overmix. Add the chopped hazelnuts, then fold in the beaten egg whites. (Some of the egg white should remain visible.) Again, don’t overmix.
- Follow your wafflemaker’s instructions for filling and baking. Waffles can be held in a 200-degree oven prior to serving.
- Serve with Berry Compote.
Culinate editor’s notes: You can replace the hazelnuts with pecans or walnuts. If the nuts are minced instead of chopped, you can use just 1/2 cup nuts and still have a subtle, nutty flavor in the waffles.
Read Ashley Griffin’s article on the cooking class where this recipe was demonstrated.