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Sweet-Savory Hazelnut Waffles

From the Ivy Manning collection

Yield

4 waffles

Ingredients

	1½	cups cake flour
	2	Tbsp. brown sugar
	2½	tsp. baking powder
	¼	tsp. salt
	1¼	cups 2-percent milk
	3	eggs, separated
	1	tsp. vanilla extract
	⅓	cup melted butter
	⅓	cup toasted, ground hazelnuts (I like Freddy Guys Hazelnut Flour)
	1½	cups warm maple syrup
	1 to 2	tsp. Peppered Bacon Salt

Steps

Preheat oven to 200 degrees. Preheat a Belgian waffle maker.
Whisk the cake flour, sugar, baking powder, and salt together in a large mixing bowl. Whisk the milk, egg yolks, and vanilla extract in another bowl. Stir the wet ingredients into the dry until just combined. Stir in the butter and hazelnuts.
In a clean bowl, whip the egg whites until medium peaks form when the beaters are lifted. Gently fold the egg whites into the waffle batter in three additions; a few lumps may remain. Ladle 1 cup of batter into the waffle maker and cook until waffle is golden. Transfer to a cookie sheet and keep warm in oven while cooking remaining waffles.
Serve waffles with warm maple syrup, sprinkle sparingly with Bacon Salt, and serve.

This content is from the Ivy Manning collection.

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