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Almost-as-good-as-buttermilk waffles

Yield: 4 Servings

1 c All-purpose flour      1 tb Cornmeal optional
1/2 ts Salt      1 ts Baking soda
2 ts Cream of tartar      1 lg Egg separated
3/4 c Milk scant      2 tb Unsalted butter melted 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 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 oven for up to 5 minutes.) Makes 3 to 4 waffles. NOTES : "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 a moist interior." -- Christopher Kimball Cook's Illustrated magazine. By "classact" on Mar 22 1997 Recipe by: Cook's Illustrated magazine Nov/Dec 1993

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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More