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The Best Buttermilk Waffles

Source of Recipe


Cook's Illustrated, November 1993






List of Ingredients



• 1 cup unbleached all-purpose flour
  
• 1 Tbsp cornmeal (optional)
  
• 1/2 tsp salt
  
• 1 tsp baking soda
  
• 1 egg, separated
  
• 7/8 cup buttermilk
  
• 2 Tbsp unsalted butter, melted
  






Instructions



1. Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk yolk with buttermilk and butter.
   
   
2. 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 the end of mixing, use a folding motion to incorporate ingredients; gently fold egg white into batter.
   
   
3. 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° F oven for up to 5 minutes.)
   
   Makes 3 to 4.