Buttermilk Waffles
Adapted from Cook's Illustrated
makes 4 - 6 depending on the size of your iron (makes exactly 6 on mine)
1 C AP flour
1 Tbsp cornmeal
1/8 tsp salt
1/4 tsp baking soda
1 egg separated
1 C buttermilk
2 Tbsp butter, melted and cooled
Nonstick cooking spray
Start preheating your waffle iron. In a mixing bowl, whisk together the flour, cornmeal, salt, and baking soda. In another mixing bowl, whisk the egg yolk with buttermilk and melted butter until combined.
Clean your whisk and beat the egg white to soft peaks.
Fold in the liquid ingredients into the dry ingredients, the batter will be quite thick. Then add the egg whites and gently fold them into the batter.
Spray your waffle iron with some nonstick spray and spread the batter onto the iron. Cook until the waffles are golden brown, about 2 - 5 minutes depending on your machine instructions.
For freezer toaster waffles, leave the waffles golden and slightly underdone. They can be frozen then popped into the toaster for a quick breakfast.
Variations:
Most of the time I prefer my waffles plain with nothing but a generous amount of maple syrup but you can do a variety of things to make them more interesting.
- Dried fruit or fresh fruit: craisins, blueberries, chopped up strawberries, etc.
- Citrus zest: next time I will try adding a little orange zest
- Chocolate chips or butterscotch chips
