| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 |
tb |
Cornmeal; optional |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Baking soda |
| 2 |
ts |
Cream of tartar |
| 1 |
|
Egg; separated |
| 3/4 |
c |
Milk; (scant) |
| 2 |
tb |
Melted butter; unsalted |
INSTRUCTIONS
1. Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk
yolk with milk and butter.
2. Beat egg white until it just holds a 2-inch peak.
3. 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 whites into batter.
4. 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 can keep waffles warm on a wire rack
in a 200-degree oven for up to 5 minutes.)
Serves 3 to 4.
Cook's Illustrated, Nov./Dec. 1993, Page 28. Credit: Christopher Kimball.
Nationality: USA Course: breakfast Season:any Method: slightly browned
Start to Finish 30 minutes Preparation a minute or less Attention 30
minutes Finishing 5 minutes
Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook
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 moist
interior.
Recipe by: Cook's Illustrated, Nov./Dec. 1993, Page 28.
Posted to MC-Recipe Digest by "Hobbs, D B USO"
<hobbs@lbcapo1.uso.unisys.com> on Mar 12, 1998
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