Best Waffles (ever) from King Arthur Flour
2 large eggs, separated
1 1/2 cups buttermilk*
2 tablespoons butter, melted, or oil
1 cup King Arthur Unbleached All-Purpose Flour
1 tablespoon yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon sugar
1 1/2 cups buttermilk*
2 tablespoons butter, melted, or oil
1 cup King Arthur Unbleached All-Purpose Flour
1 tablespoon yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon sugar
In a large bowl, beat together
the egg yolks, buttermilk and butter or oil till well combined. In a
separate bowl, sift together dry ingredients. Gently stir dry
ingredients into wet ingredients.
Beat egg whites till stiff. Gently fold them into batter.
Bake waffles in a preheated, oiled waffle iron till done. Yield: twelve 4 x 4-inch waffles.
* Note: adding an additional tablespoon of buttermilk to the batter will make extra-crisp waffles.
Beat egg whites till stiff. Gently fold them into batter.
Bake waffles in a preheated, oiled waffle iron till done. Yield: twelve 4 x 4-inch waffles.
* Note: adding an additional tablespoon of buttermilk to the batter will make extra-crisp waffles.
enjoy!
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