For those of you who happened upon waffletude hoping to discover some delicious waffle recipe… I don’t want you to be disappointed.

This recipe is the basis to which all variations of waffle batter are built upon. A classic, just like my dad, who was a Texan, used car salesmen, loved to bar-b-que and make waffles on Sunday morning. Of course there is a secret ingredient that makes the difference.

POPI’S BUTTERMILK WAFFLES

Dry Ingredients

2          cups all-purpose flour

2          teaspoons baking powder

1          teaspoon baking soda

¼         teaspoon salt

¼         cup sugar

Wet Ingredients

2          eggs separated

1          cup buttermilk

1          cup milk

3          tablespoons butter, melted, cooled

1          teaspoon vanilla extract

In a medium-sized bowl mix together all the dry ingredients.

In a large bowl beat together until smooth egg yolks (not the whites!) with wet ingredients. Then slowly blend in the dry ingredients stir until all blended.

THE SECRET: Whip the egg whites until small peaks are formed. Fold them into batter. This makes the waffle extra crispy.

Heat up the waffle iron, and you are good to go.

Autumn Pumpkin Waffles

1 cup whole-wheat pastry flour

1 cup all-purpose flour

1 tablespoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

½ teaspoon ground nutmeg

¼ teaspoon salt

2 eggs separated

1 ½ cups buttermilk

½ cup sour cream

¼ cup packed light brown sugar

2 tablespoons vegetable oil

¾ cup canned pumpkin puree

¼ cup chopped pecans

In a medium-sized bowl sift together whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, cloves, nutmeg and salt.

In a large bowl beat together egg yolks, buttermilk, sour cream, brown sugar, oil and pumpkin puree.

Gradually stir flour mixture into large bowl. Stir in pecans.

In a small bowl whip egg whites until soft peaks are formed. Fold into batter.

Batter will be thick.

Brush a dab of vegetable oil while heating your waffle iron. Enjoy with a scoop of ice cream!