Sunday, October 27, 2002

The Best Buttermilk Waffles

Makes 3-4

The secret to great waffles is a thick batter, so don't expect to pour this one. Make toaster waffles out of leftover batter: Undercook the waffles a bit, cool them on a wire rack, wrap them in plastic wrap, and freeze. Pop them into the toaster for a quick breakfast.

* 1 cup all-purpose flour
* 1 tablespoon cornmeal (optional)
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* 1 egg, separated
* 7/8 cup buttermilk
* 2 tablespoons unsalted butter, melted

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.

3. 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.

4. 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 Fahrenheit oven for up to 5 minutes.)

Almost-as-Good-as-Buttermilk Waffles
Makes 3-4

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.

Follow steps 1 though 4 in The Best Buttermilk Waffles, adding 2 teaspoons cream of tartar to the dry ingredients and substituting a scant 3/4 cup milk for the buttermilk.

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