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| RECIPES |
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CLASSIC BUTTERMILK WAFFLES | |||
11/2 cups | 3 large eggs, separated | ||
1/2 cup cornstarch | 3 tbsp. granulated sugar | ||
2 tbsp. cornmeal (optional) | 13/4 cups buttermilk | ||
1 tsp. baking powder | 1/2 tsp. pure vanilla extract | ||
3/4 tsp. baking soda | 1/2 cup (1 stick) unsalted butter, melted | ||
1 tsp. salt |
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In large bowl, sift or whisk together flour,cornstarch, cornmeal, baking powder, baking soda and salt to blend thoroughly; set aside. In mixer bowl, beat egg whites until soft peaks form. Add sugar; continue beating just until stiff peaks form. Set aside. Whisk together egg yolks, buttermilk and vanilla to blend. Using rubber spatula, stir buttermilk mixture into flour mixture, blending until dry ingredients are moistened. (There should still be small lumps; do not over mix.) Stir in melted butter. Fold in beaten egg whites until combined. Pour batter onto hot, greased waffle maker and bake.
Makes about 51/2 cups batter
Waffle Tip: Cornstarch makes the waffles crisper. If you don’t have cornstarch, you could still make great waffles by omitting cornstarch and increasing flour to 2 cups. Bake as directed.
Buttermilk Blueberry Waffles
Pour batter onto bottom grid of waffle maker; sprinkle batter with fresh (or defrosted frozen) blueberries. Close waffle maker and bake as directed.
