Makes 3-4. Published November 1, 1993.
WHY THIS RECIPE WORKS:
We wanted a waffle recipe that produced crisp-on-the-outside, creamy-on-the-inside waffles. We found that a thick batter lets the outside of the waffle become crisp while the inside remains custardy. Buttermilk made our batter extra thick. Because crispness is so important in waffles, we tried substituting cornmeal for a bit of the flour in our waffle recipe and found that 1 tablespoon per cup of flour adds extra crackle. The extra effort of separating the egg and then whipping the white and folding it into the batter proved worth the trouble. The waffles turned out fluffier inside; we could actually see pockets of air trapped inside when we cut into a cooked waffle.
The secret to great waffles is a thick batter, so don’t expect to pour this one. Make toaster waffles out of leftover batter—undercook the waffles a bit, cool them on a wire rack, wrap them in plastic wrap and freeze. Pop them into the toaster for a quick breakfast.
1. Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk yolk with buttermilk and butter.
2. Beat egg white until it just holds a 2-inch peak.
3. 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.
4. 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.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (60g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 420 | ||
Calories from Fat: 415 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.1g | 61 % | |
Saturated Fat 29.2g | 146 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 122mg | 38 % | |
Sodium 327.1mg | 11 % | |
Potassium 19.1mg | 1 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 2.7g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 420
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