Crisp Buttermilk Waffles

Method

1. Heat the waffle iron to medium-high. Set the oven to 200°F with a wire rack inside a sheet pan.
2. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. In a second bowl, whisk the buttermilk, egg yolks, melted butter and vanilla.
3. Pour the wet mixture into the dry and stir until just combined, leaving a few small lumps.
4. Whisk the egg whites in a clean bowl for 2 minutes, until they hold soft peaks, then fold them into the batter in two additions, keeping as much air as you can.
5. Brush the iron lightly with oil and pour in the batter (about ¾ cup for a standard round iron, 5 waffles in all). Cook for 4 to 5 minutes, until steam slows to a trickle and the waffle is deep golden and releases without tugging.
6. Move each waffle to the rack in the oven, never stacked, and serve hot with the maple syrup, one waffle per person.
7. To freeze, cool the waffles completely on a rack, freeze flat on a tray until solid, then bag for up to 2 months. Reheat from frozen in a toaster or on a rack in a 375°F oven for 5 to 8 minutes, until hot and crisp.