Description
This is my everyday waffle from a much used and loved cookbook, (the spine of the book is broken and there are spots all over it) a dear friend gave to me nearly 15 years ago. This Cooks Illustrated recipe, is just simply a fantastic cookbook for amazing standards that hold the test of time. This is their recipe for Best Buttermilk Waffles, though we have enhanced the original recipe with a couple of tablespoons of sugar which gives it just a tiny bit of sweetness and offsets the tartness of the buttermilk and creates balance.
Ingredients
- 2 Tbsp sugar
- 1 Cup all-purpose flour
- 1 Tbsp cornmeal
- 1/12 tsp salt
- 1/4 tsp baking soda
- 1 egg separated
- 7/8 Cup buttermilk
- 2 Tbsp unsalted butter, melted
Instructions
- Whisk dry ingredients together in a medium bowl.
- In a different bowl, whisk yolk with buttermilk and melted butter, but not hot butter.
- Beat egg white until firm.
- Add liquid ingredients to the dry ingredients in a thin, steady stream, while gently mixing with a rubber spatula. Only add liquid as fast as you can incorporate into the batter. Toward the end of mixing, use a folding motion to incorporate all the ingredients and gently fold egg white into the batter.
- Spread batter onto heated waffle iron. Cook for 2-5 minutes until golden brown, or until waffle iron beeps.