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Clinton Street Baking Company Waffles

4 cups flour 
1 tablespoon + 1 teaspoon baking powder 
¾ cup Sugar
1 teaspoon salt
6 large eggs, separated
3 cups whole milk
¾ cup (12 T, 1½ sticks) unsalted butter, melted
1 tablespoon clarified butter, melted
2 teaspoons pure vanilla extract
1 tablespoon vegetable oil
1 teaspoon orange extract (or swap with almond!)

Melt the unsalted butter and clarified butter together. Set aside to cool.

Brush your waffle iron with vegetable oil. Turn it on and preheat it according to its instructions. 

Clinton St. recommends a very hot iron, so I tried a hotter setting for these waffles and felt it worked well. (I also like to turn my oven onto its warm setting so that if some waffles are ready before people are ready they can wait on the rack in a warm oven.)

Whisk together the flour, baking powder, sugar and salt. Set aside.

In a separate bowl, whisk together the egg yolks, milk, vanilla and orange extracts. Whisk in the melted butters.

Stir the wet ingredients into the dry ingredients--do not overmix; the batter will be lumpy.

Whip the egg whites until they form soft peaks. Be careful to not whip them until they are dry (a stage past stiff). Fold them gently into the waffle batter in 2 additions. Before they are completely folded in, add the oil and fold it in as well.

Cook the waffles according to your iron's instructions. Let extra waffles cool on a cooling rack before storing them in the fridge or freezer.


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