INGREDIENTS

INSTRUCTIONS

Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk
yolk with buttermilk 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. (I rarely have
buttermilk in the house, but I always have buttermilk *powder*. I
substitute 1/4 cup buttermilk powder + 7/8 cup water for the buttermilk in
this recipe. I add the buttermilk powder to the dry ingredients, and I add
the water to the wet ingredients. The flavor is great! I do NOT use the
cornmeal. Sometimes I add 1 tablespoon sugar and 1/2 teaspoon vanilla
extract, but the sugar makes the waffles brown more quickly. I usually
double or triple the recipe. If you don't have buttermilk or buttermilk
powder, use the recipe for "Almost-as-Good-as-Buttermilk Waffles" instead.
~jlw) NOTES : "The secret to great waffles is a thick batter, so don't
expect to pour this one. Make toaster waffles out of leftover batter --
undercook the waffles a bit, cool them on a wire rack, wrap them in plastic
wrap and freeze. Pop them in the toaster for a quick breakfast." --
Christopher Kimball, Cook's Illustrated magazine. By "classact"
<classact@i1.net> on Mar 22, 1997
Recipe by: Cook's Illustrated magazine, Nov/Dec 1993
Posted to MM-Recipes Digest  by "John Weber" <hdbrer@ibm.net> on Mar 25, 98

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”