Buttermilk Waffles
[Originally posted June 2, 2006]
I can’t take credit for this recipe, but it really makes a great waffle. Sarah loves waffles, and I wish I was energetic enough to make these on a regular basis. The main problem I’ve found is having buttermilk on hand. If you don’t use it right away you can freeze it in single use measurements. It’s generally not a good idea to refreeze after a defrost because the milk tends to separate. So if you tend to make a double recipe freeze 2 cups worth. If you have time, give the buttermilk a good stir to try and homogenize it again.
Serves 3-4
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg – separated
- 7/8 cup buttermilk
- 2 tablespoons unsalted butte – melted
- Preheat the waffle iron
- Wisk all the dry ingredients together in a medium bowl.
- Wisk the egg yolk with the buttermilk and butter.
- Beat the egg white until it forms stiff peaks
- With a steady pencil thin stream,pour the wet ingredients into the dry ingredients while gently mixing with a rubber spatula.
- Fold the egg whites into the mixture.
- Pour the appropriate amount of batter onto the iron and cook until golden brown, usually 2-4 minutes.