Buttermilk Vanilla Waffles

seriouseats.com

6 ½ ounces all-purpose flour (1 ⅓ cup; 185g)

1 ½ ounces powdered sugar (¼ cup plus 2 tablespoons; 45g)

½ teaspoon (2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

½ teaspoon (3g) baking soda

½ teaspoon (2g) baking powder

1 vanilla bean, split and scraped (see note)

14 ounces cultured lowfat buttermilk (1 ¾ cup; 395g) (see note)

1 ½ ounces unsalted butter, melted (3 tablespoons; 40g)

2 large egg whites (about 2 ½ ounces; 70g)

1 teaspoon (5ml) vanilla extract

Maple syrup, for serving

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