Classic Buttermilk Waffles
Ingredient:
All-purpose flour 1 1/2 cups.
Eggs, separated 3
large.
Cornstarch
1/2
Granulated sugar 3
tbsp.
Cornmeal (optional) 2
tbsp.
Buttermilk
1 3/4 cups.
Baking powder 1
Pure vanilla extract 1/2 tsp.
Baking soda
3/4 tsp.
(1 stick) unsalted butter, melted 1 1/2 cup.
Salt
1
tsp.
1.In large bowl, sift or whisk together
flour, cornstarch, cornmeal, baking
powder, baking soda and salt to
blend thoroughly; set aside.
2.In mixer bowl, beat egg whites
until soft peaks form. Add sugar;
continue beating just until stiff peaks
form; set aside.
3.Whisk together egg yolks, buttermilk
and vanilla. Using rubber spatula, stir
buttermilk mixture into flour mixture,
blending just until dry ingredients are
moistened. (There should still be
small lumps; do not over mix.)
4.Stir in melted butter.
5.Fold in beaten egg whites until
combined.
6.Pour batter onto hot, greased waffle
maker and bake.
Makes
about 5 1/2 cups batter.
WAFFLE TIP:
Cornstarch makes
the waffles crisper. If you don’t have
cornstarch, you could still make great
waffles by omitting cornstarch and
increasing flour to 2 cups. Bake as directed.
Buttermilk Blueberry Waffles
1.Pour batter onto bottom grid of
waffle maker.
2.sprinkle batter with fresh (or defrosted
frozen) blueberries.
3.Close waffle maker and bake as
directed.
Old World Belgiam Waffles
(yeast-leavened)
Ingredient:
All-purpose flour 2 1/2
Eggs
3
large.
Granulated sugar 3
tbsp.
Unsalted butter, melted 1/3 cup.
Active dry yeast 1 1/2 tsp.
Pure vanilla extract 1
tsp.
Salt
1 1/4 tsp.
Very warm milk (120 to130ºF to
activate yeast) 2
cups.
1.In large bowl, whisk together
flour, sugar, yeast and salt to blend.
In medium bowl,
2.whisk together milk, eggs, butter and
vanilla; add to dry ingredients, mixing
until large lumps are moistened. Cover;
let rise in a warm, draft-free place 1 hour
or until light and bubbly. (Or, cover
and refrigerate overnight.)
3.Stir down batter; pour onto hot,
greased waffle maker and bake.
17
tsp.
cup.
cups.