| 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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