Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk yolk with buttermilk 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. (I rarely have buttermilk in the house, but I always have buttermilk *powder*. I substitute 1/4 cup buttermilk powder + 7/8 cup water for the buttermilk in this recipe. I add the buttermilk powder to the dry ingredients, and I add the water to the wet ingredients. The flavor is great! I do NOT use the cornmeal. Sometimes I add 1 tablespoon sugar and 1/2 teaspoon vanilla extract, but the sugar makes the waffles brown more quickly. I usually double or triple the recipe. If you dont have buttermilk or buttermilk powder, use the recipe for "Almost-as-Good-as-Buttermilk Waffles" instead. ~jlw) NOTES : "The secret to great waffles is a thick batter, so dont 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 in the toaster for a quick breakfast." -- Christopher Kimball, Cooks Illustrated magazine. By "classact"
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|Serving Size: 1 Serving (142g)|
|Recipe Makes: 4|
|Calories from Fat: 329 (72%)|
|Amt Per Serving||% DV|
|Total Fat 36.6g||49 %|
|Saturated Fat 22.6g||113 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 146.6mg||45 %|
|Sodium 790.3mg||27 %|
|Potassium 157mg||4 %|
|Total Carbohydrate 26.9g||8 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 25.8g|
|Protein 6.9g||10 %|
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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: 460
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