The Best Buttermilk Waffles

2 reviews, 4 star(s). 50% would make again

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1/2 ts Salt
1 lg Egg; separated
1 c All-purpose flour
1 ts Baking soda
1 tb Cornmeal; optional
7/8 c Buttermilk
2 tb Unsalted butter; melted

Original recipe makes 4



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" on Mar 22, 1997 Recipe by: Cooks Illustrated magazine, Nov/Dec 1993 Posted to MM-Recipes Digest by "John Weber" on Mar 25, 98

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Easy enough to make in a pinch, but not at all what I was looking for. These waffles don't have that sensational crisp outside and tender, flavorful inside. Love using real buttermilk, half the corn meal, and definitely less salt. In taste it made no difference whether I seperated eggs or not. Ones with beaten egg whites rise a lot more in the waffle iron. Careful! Still on the look-out for the perfect buttermilk waffle :-)
ChefZabeth 6y ago

I cut out the cornmeal and added a tablespoon of sugar and a teaspoon of vanilla to a doubled reciepe. They are excellent. Worth a try at the very least.
Kara541 7y ago

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