Yield: 6-8 waffles, depending on the size of the waffle iron
2 c. all-purpose flour
2 T. fine-ground cornmeal (Optional, but gives a little crunch. I keep cornmeal just for this.)
1 t. salt
1/2 t. baking soda
2 large eggs, separated into yolks and whites (Make sure NO yolk gets in the whites!)
4 T. (1/2 stick) butter or margarine, melted
1 3/4 c. buttermilk
Pinch of cream of tartar
- In a large bowl, whisk together the flour, cornmeal, salt, and baking soda.
- In a separate bowl, whisk together the egg yolks, melted butter, and buttermilk.
- In another, separate bowl, beat the egg whites and cream of tartar with an electric mixer on medium-high speed until stiff peaks form, about two minutes.
- Make a well in the dry ingredients and pour the buttermilk mixture into it. Whisk very gently (no more than absolutely necessary) until the buttermilk mixture is incorporated in the dry ingredients mixture. A few lumps should remain.
- Towards the end of mixing, fold the whipped egg whites into the batter.
- When the waffle iron is heated to an appropriate temperature, brush it with butter or spray it with non-stick cooking spray. (I find that the non-stick cooking spray is much more difficult to get off.)
- Put waffle batter in waffle iron. Remove the waffle when fully cooked and golden brown and repeat for more waffles.
- I regularly substitute regular milk with about 1 T./cup of vinegar or lemon juice added. Stir in the acid and set this mixture aside for five minutes before adding to the recipe.
- Do not overmix the batter.
- Serve the waffles immediately or hold them in a 200-degree oven until all are cooked. Place the waffles on wire rack set on a baking sheet and cover with a kitchen towel; place in the oven. When all waffles are ready, remove from the oven and remove the towel for a few minutes to allow the waffles to crisp up.
- Top with syrups (maple or fruit), fruit fillings, ice cream, fresh fruit, etc.
No comments:
Post a Comment