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

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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.