Almost-as-good-as-buttermilk Waffles Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: All-purpose flour,
1 tbsp: Cornmeal, optional
1/2 tsp: Salt,
1 tsp: Baking soda,
2 tsp: Cream of tartar,
1 large: Egg, separated
3/4 cup: Milk, scant
2 tbsp: Unsalted butter, melted
Directions:
Heat waffle iron. Whisk dry ingredients together in a medium bowl.
Whisk yolk with milk and butter. 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 end of
mixing, use a folding motion to incorporate ingredients; gently fold
egg white into batter. Spread appropriate amount of batter onto
waffle iron. Following manufacturers 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 oven for up to 5
minutes.) Makes 3 to 4 waffles. NOTES : "If youre 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 a moist interior." -- Christopher
Kimball, Cooks Illustrated magazine. By "classact"
on Mar 22, 1997
Recipe by: Cooks Illustrated magazine, Nov/Dec 1993
Source from luhu.jp
Whisk yolk with milk and butter. 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 end of
mixing, use a folding motion to incorporate ingredients; gently fold
egg white into batter. Spread appropriate amount of batter onto
waffle iron. Following manufacturers 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 oven for up to 5
minutes.) Makes 3 to 4 waffles. NOTES : "If youre 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 a moist interior." -- Christopher
Kimball, Cooks Illustrated magazine. By "classact"
on Mar 22, 1997
Recipe by: Cooks Illustrated magazine, Nov/Dec 1993
Source from luhu.jp