ALMOST AS GOOD AS BUTTERMILK WAFFLES RecRev
- 1 cup unbleached all-purpose flour
- 1 tablespoon cornmeal (optional)
- 1/2 teaspoon table salt
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 egg , separated
- 3/4 scant cup milk
- 2 tablespoons unsalted butter , melted
- 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 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.)
- YIELD: 3 or 4 waffles
I've been experimenting with various waffle recipes. This Cook's Illustrated recipe turned out great. I omitted the cornmeal. ~~Vicki ---- COOK'S ILLUSTRATED description: 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.