Almost-As-Good-As-Buttermilk Waffles Recipe
Recipe Ingredients
1 cup all-purpose flour
1 tbsp cornmeal, optional
1/2 tsp salt
1 tsp baking soda
2 tsp cream of tartar
1 large egg, separated
3/4 cup milk, scant
2 tbsp unsalted butter, melted
Recipe Preparation
Heat waffle iron. Whisk dry ingredients together in a medium bowl.
Whisk yolk with milk and butter. Beat egg white until it just holds a
2-inch peak. Add liquid ingredients to dry ingredients in a thin
steady stream while gently mixing with a rubber spatula; be careful
not to add liquid faster than you can incorporate it. Toward end of
mixing, use a folding motion to incorporate ingredients; gently fold
egg white into batter. Spread appropriate amount of batter onto
waffle iron. Following manufacturer's instructions, cook waffle until
golden brown, 2 to 5 minutes. Serve immediately. (You can keep
waffles warm on a wire rack in a 200-degree oven for up to 5
minutes.) Makes 3 to 4 waffles. NOTES : "If you're out of buttermilk,
try this sweet-milk variation. By making your own baking powder using
baking soda and cream of tartar and by cutting back on the quantity
of milk, you can make a thick, quite respectable batter. The result
is a waffle with a crisp crust and a moist interior." -- Christopher
Kimball, Cook's Illustrated magazine. By "classact"
on Mar 22, 1997
Recipe by: Cook's Illustrated magazine, Nov/Dec 1993
Servings: 4
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