Instructions

1. Plug in your waffle iron to preheat according to the manufacturer’s instructions.
2. Seperate your eggs, being careful not to get any yolks into the egg whites. Place the egg yolks in a large bowl and set aside. Place the egg whites into the bowl of a stand mixer with the whisk attachment and beat on high until the egg whites form stiff peaks. Set aside.
3. In a large bowl mix together the egg yolks, sugar, and melted Vermont Creamery Cultured Butter with a whisk. Whisk until smooth. Next, add the milk and the vanilla extract and mix well.
4. Add the flour, baking powder, and salt and stir until combined, but still lumpy. Do not overmix.
5. Last, add the whipped egg whites to the batter and use a rubber spatula to gently fold to combine. Fold until no streaks of egg whites remain, but do not over mix.
6. Spray the waffle iron with nonstick spray and spoon in the amount of batter recommended by the manufacturer (it was about 1 cup for our machine).