Makes 8-12 waffles
2 cups all-purpose flour
2 tablespoons white cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla
Scant 2 cups buttermilk
4 tablespoons salted butter, melted and cooled
2 large eggs, separated
Pinch cream of tartar
- Heat the waffle iron according to the manufacturer’s instructions. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Set a wire rack over a baking sheet and set aside.
- Meanwhile, whisk the flour, cornmeal, salt, baking powder and baking soda together in a large bowl.
- In a medium bowl, whisk the buttermilk, melted butter, and egg yolks together.
- In a small bowl whip the egg whites and cream of tartar together until foamy.
- Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lump remaining (do not overmix).
- Fold in the whipped whites using a rubber spatula until just combined with very few strokes.
- Spoon batter onto the waffle iron and cook until golden brown, about 3 1/2 minutes. Transfer the waffles to the wire rack (don’t overlap), cover with a cheesecloth towel, and keep warm in the oven.
- Repeat with the remaining batter. Before serving, remove the towel and let the waffles crisp in the oven, about 3 minutes.
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