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Almond Amaretto Waffles





  • 1 cup Flour; King Arthur
  • 2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 2 tsp. Sugar
  • 2 Eggs; separated
  • 1 cup Buttermilk
  • 6 tbs. Butter; melted
  • 1 tbs. Amaretto; plus 1/4 tsp Amaretto
  • 1/4 cup Sliced Almonds


  1. Plug in waffle iron so it can begin heating up.  A hot waffle iron is key to ensuring your waffles will be crispy on the outside.
  2. Mix all dry ingredients in a large mixing bowl.
  3. Combine egg yolks, buttermilk, 1 tbs. Amaretto, and melted butter in a medium size mixing bowl.  Add wet mixture to dry mixture and stir well.  Batter will be lumpy.
  4. Beat egg whites in a small bowl.  Fold egg whites into batter.
  5. Fill waffle iron (be sure not to overfill as batter will rise).  Cook until steam begins to slow down, or until desired crispiness.
  6. Add 1/4 tsp of Amaretto to the 3/4 cup of Vermont Maple Syrup (I use Bob and Debbie Wright Grade A Medium Amber)  Microwave for 30-45 seconds to warm syrup mixture. Garnish with sliced almonds.