We like to make a big breakfast on Saturday mornings, and I've always wondered if waffle batter from scratch is worth the trouble over what you get from a box. And the answer is... yes! These waffles had superior taste and texture, and Robert's blueberry compote really put them over the top.Buttermilk Waffles (recipe from America's Test Kitchen cookbook)
Makes 3-4 waffles, depending on size of waffle iron
1 cup unbleached all-purpose flour
1 tablespoon cornmeal (optional, but contributes to the crunchy texture of waffles)
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, separated
7/8 cup buttermilk
2 tablespoons unsalted butter, melted and cooled
1. Heat waffle iron. Whisk dry ingredients together in 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 thin, steady stream while mixing gently with rubber spatula. Toward end of mixing, use folding motion to incorporate ingredients. Gently fold egg white into batter.
4. Spread appropriate amount of batter onto waffle iron (it's a thick batter, so spoon and spread instead of pour). Cook waffle until golden brown, about 2-5 minutes. Serve immediately.
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