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  Recipe Home » Breads » Almost-As-Good-As-Buttermilk Waffles
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  Almost-As-Good-As-Buttermilk Waffles
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 189
Ingredients:
1 cup All-purpose flour
1 tbsp Cornmeal, optional
1/2 tsp Salt
1 tsp Baking soda
2 tsp Cream of tartar
1 large Egg, separated
3/4 cup Milk, scant
2 tbsp Unsalted butter, melted
Instructions:
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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