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SPECIAL EQUIPMENT:
Large bowl, whisk, flexible spatula, waffle iron
NOTES:
From size and depth to heat settings and materials (cast iron versus nonstick), waffle irons vary considerably from brand to brand; a small test waffle is a low-risk way to determine how the batter behaves on your machine. In place of buttermilk, this recipe can be made with a 50/50 blend of plain, nonfat yogurt and milk. You can also make this recipe without the vanilla bean, but the waffles won't be as aromatic.
6 1/2 ounces all-purpose flour (1 1/3 cup; 185g)
1 1/2 ounces powdered sugar (1/4 cup plus 2 tablespoons; 45g)
1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
1/2 teaspoon (3g) baking soda
1/2 teaspoon (2g) baking powder
1 vanilla bean, split and scraped (see note above)
14 ounces cultured lowfat buttermilk (1 3/4 cup; 395g) (see note above)
1 1/2 ounces unsalted butter, melted (3 tablespoons; 40g)
2 large egg whites (about 2 1/2 ounces; 70g)
1 teaspoon (5ml) vanilla extract
Maple syrup, for serving
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