INGREDIENTS

INSTRUCTIONS

Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk
yolk with cream, water 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"
<classact@i1.net> on Mar 22, 1997
Recipe based on one by: Cook's Illustrated magazine, Nov/Dec 1993
Posted to MM-Recipes Digest  by scotlyn@juno.com (Daniel S Johnson) on May
12, 1998

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