Almost-as-good-as-buttermilk Waffles

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			4	Servings

INGREDIENTS

1	c	All-purpose flour
1	T	Cornmeal, optional
1/2	t	Salt
1	t	Baking soda
2	t	Cream of tartar
1		Egg, separated
3/4	c	Milk, scant
2	T	Melted butter, unsalted

INSTRUCTIONS

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 whites 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 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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 193 Calories From Fat: 64 Total Fat: 7.3g Cholesterol: 61.8mg Sodium: 625.9mg Potassium: 305.4mg Carbohydrates: 26.3g Fiber: <1g Sugar: <1g Protein: 5g