Weekend Recipe: Buttermilk Waffles

The cooking masters at America's Test Kitchen have determined that the secret to truly excellent waffles is very, very thick batter. The quickest way to achieve that, it seems, is by using buttermilk in place of regular milk, and baking soda rather than powder. Add the cornmeal in too, if you'd like to kick it up yet another notch. And that's probably all the excitement a laid back, home-made brunch needs!

Buttermilk Waffles
Makes about 8 smaller waffles
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

Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk yolk with buttermilk 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. Cook waffle until golden brown, 2 to 5 minutes. Serve immediately. (Though you can keep waffles warm on a wire rack in a warm oven for up to 10 minutes, if you prefer a super-crispy waffle.)

[Top photo by Flickr user 3liz4]

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About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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