Cornmeal Belgian Waffles

Instructions

1. Prepare the dry ingredients
   In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt until well combined and free of lumps.
2. Mix the wet ingredients
   In a separate medium bowl, whisk the egg yolks, buttermilk, melted butter, vanilla extract, and honey (if using). Make sure the butter has cooled slightly so it doesn't cook the eggs.
3. Combine wet and dry mixtures
   Pour the wet ingredients into the dry ingredients and stir just until combined. Some small lumps are fine - do not overmix as this will make the waffles tough.
4. Beat egg whites
   In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form, about 2-3 minutes. Gently fold the beaten egg whites into the batter using a rubber spatula until just incorporated, maintaining as much air as possible.
5. Preheat the waffle iron
   Preheat your Belgian waffle iron according to manufacturer's instructions. When hot, lightly coat with cooking spray.
6. Cook the waffles
   Pour about 1/2 to 3/4 cup of batter (or the amount recommended for your waffle iron) onto the center of the preheated iron. Close the lid and cook until the waffle is golden brown and crisp, about 4-5 minutes depending on your waffle iron.
7. Keep waffles warm
   Transfer finished waffles to a wire rack in a 200°F oven to keep warm while cooking the remaining batter. Avoid stacking waffles as this will make them lose their crispness.