Buttermilk Vanilla Waffles

Ingredients

• 6 1/2 ounces all-purpose flour
• 1 1/2 ounces powdered sugar
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 vanilla bean, split and scraped
• 14 ounces cultured lowfat buttermilk
• 1 1/2 ounces unsalted butter, melted
• 2 large egg whites
• 1 teaspoon vanilla extract
• Maple syrup, for serving

Directions

1. For the batter, get out a large bowl and add the flour, powdered sugar, salt, baking soda, baking powder, and the scrapings from 1 large vanilla bean. Stir everything together by hand until the vanilla seeds are spread evenly through the dry ingredients. Pour in the buttermilk, melted butter, egg whites, and vanilla extract, then whisk until the batter is smooth.
2. For the waffles, heat your waffle iron on medium until its ready light or indicator says it is hot. If you are using an 8-inch square iron, add about half of the batter; for a 7-inch Belgian iron, use about one-third. Shut the lid and cook until the waffle is browned and still releasing steam, 4 1/2 to 6 minutes, depending on how deep and hot your iron runs. Serve at once with plenty of maple syrup, then cook the rest of the batter the same way.