Monday, November 3, 2014

The Best Buttermilk Waffles

This is a recipe that makes only a few waffles, and is a little bit of work, creates a lot of dishes, but is quite yummy.


1 cup unbleached all-purpose flour
½ ts table salt
1 Tb cornmeal (optional)
1 ts baking soda
1 egg, separated
7/8 cup buttermilk
2 Tb unsalted butter, melted

  1. Heat waffle iron. 
  2. Whisk dry ingredients together in a medium bowl. 
  3. Whisk yolk with buttermilk and butter.
  4. Beat egg white until it just holds a 2-inch peak.
  5. 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.
  6.  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.)


  • Serves 3-4.

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