Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk yolk with cream, water 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 manufacturers 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 youre 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, Cooks Illustrated magazine. By "classact"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (124g)|
|Recipe Makes: 4|
|Calories from Fat: 372 (98%)|
|Amt Per Serving||% DV|
|Total Fat 41.3g||55 %|
|Saturated Fat 25.7g||129 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 164.8mg||51 %|
|Sodium 343.2mg||12 %|
|Potassium 109.5mg||3 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.1g|
|Protein 2.3g||3 %|
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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: 378
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