AFFILIATE_ID -1 COURSE_ID 10 COURSE_NAME Breakfast CUISINE_ID -1 DIFFICULTY 0 DIRECTIONS 1. Heat the waffle iron according to the manufacturer's instructions. 2. Meanwhile, whisk together the flour, cornmeal (if using), salt, and baking soda in a medium bowl. In a separate bowl, whisk together the egg yolk, butter, and then the buttermilk. 3. Beat the egg white and cream of tartar with a hand-held mixer on high speed until the stiff peaks form, 2-3 minutes. 4. 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. 5. Following the manufacturer's instructions, spread the appropriate amount of batter onto the waffle iron and cook until golden brown, about 3 1/2 minutes. Repeat with the remaining batter, serving the waffles immediately or holding them in a 200-degree oven (see the note above) until all are cooked. INGREDIENTS DESCRIPTION unbleached all-purpose flour DIRECTION (5 ounces) INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT cup QUANTITY 1 DESCRIPTION fine-ground cornmeal DIRECTION (optional) INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT tablespoon QUANTITY 1 DESCRIPTION table salt DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT teaspoon QUANTITY 1/2 DESCRIPTION baking soda DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT teaspoon QUANTITY 1/4 DESCRIPTION large egg DIRECTION separated INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT QUANTITY 1 DESCRIPTION unsalted butter DIRECTION melted INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT tablespoons QUANTITY 2 DESCRIPTION buttermilk DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT cup QUANTITY 7/8 DESCRIPTION cream of tartar DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT pinch QUANTITY KEYWORDS MEASUREMENT_SYSTEM 0 NAME Buttermilk Waffles NOTE The cornmeal is a nice touch. I used coarse ground and it still turned out okay. I've double the recipe and and made 5 round waffles. Our round waffle iron takes 2 heaping scoops with a #20 scoop. NUTRITION PREP_TIMES PUBLICATION_PAGE p. 651 SERVINGS 2 SOURCE The New Best Recipe SUMMARY 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. If you need to hold the waffles for a short time, place them on a wire rack set over a baking sheet, cover them with a kitchen towel, and place the baking sheet in a 200-degree oven. Before serving, remove the towel to allow the waffles to crisp for a few minutes. TYPE 102 URL YIELD 2 to 3 Round Waffles