Back to the waffles: They were crispy on the outside, chewy and delicious on the inside, and all had that beautiful, coveted golden-color. My kiddos all wanted seconds (and thirds), and they were filling enough that we only needed a very light lunch.
This recipe is a little dish-intensive, but the end result made it more than worth it.
Makes 6 - 8 waffles (depending on the waffle iron)Ingredients:
- 2 c. (10 oz.) all-purpose flour
- 2 Tbsp. yellow cornmeal (optional)
- 1 tsp. salt
- ½ tsp. baking soda
- 1 3/4 c. buttermilk
- 4 Tbsp. (½ stick) unsalted butter, melted and cooled
- 2 large eggs, separated
- Pinch cream of tartar
Meanwhile, whisk the flour, cornmeal (if using), salt, and baking soda together in a large bowl. In a medium bowl, whisk the buttermilk, melted butter, and egg yolks together. In another medium bowl, whip the egg whites and cream of tartar together with an electric mixer on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and whip the whites to stiff peaks, 2 to 4 minutes.
Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (do not overmix.) Batter will be very thick. Carefully fold in the whipped whites using a rubber spatula until just combined with a few streaks.
Spread the appropriate amount of batter onto the waffle iron and cook until golden brown, about 3½ minutes. Transfer the waffles to the wire rack (do not overlap), cover with a clean kitchen towel, and keep warm in the oven.
Repeat with the remaining batter. Before serving, remove the towel and let the waffles crisp in the oven, about 3 minutes.
Source: The America's Test Kitchen Family Baking Book